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In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
J Agric Food Chem. 2005 Feb 23; 53(4):1281-5.JA

Abstract

People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known about the nutritionally relevant features of starch present in such combined meals. The objective of the present study was to evaluate the in vitro bioavailability of starch in tortilla-bean mixtures stored at 4 degrees C for different times, as compared to that of corn tortilla and boiled black beans kept separately under the same conditions. Available starch (AS), resistant starch (RS), and retrograded resistant starch (RRS) contents were measured. The in vitro starch hydrolysis indices (HI) of freshly cooked and cold-stored samples were evaluated using a chewing/dialysis digestion protocol. HIs were used to predict glycemic indices (pGI) of the samples. AS in tortilla and beans decreased between 3 and 6% after 48-72 h, whereas values in the mixture fell by 3% after 48 h, with no further change by 72 h. Only minor rises in RS contents (1.5-1.6%) were recorded for tortilla and beans after 72 h of storage, and a lower increase (0.4%) was recorded in the mixture. Judging from RRS values, an important proportion of RS is due to starch retrogradation. The HI and pGI were higher in tortilla than in bean and the mixture. Hydrolysis rate values decreased in the stored samples, a pattern that corresponded with RS and RRS changes. The slow digestion features of common beans are largely retained by the legume-tortilla combination. Data support the perceived health beneficial properties of starch in this traditional cereal-legume food.

Authors+Show Affiliations

Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15713053

Citation

Sáyago-Ayerdi, S G., et al. "In Vitro Starch Digestibility and Predicted Glycemic Index of Corn Tortilla, Black Beans, and Tortilla-bean Mixture: Effect of Cold Storage." Journal of Agricultural and Food Chemistry, vol. 53, no. 4, 2005, pp. 1281-5.
Sáyago-Ayerdi SG, Tovar J, Osorio-Díaz P, et al. In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage. J Agric Food Chem. 2005;53(4):1281-5.
Sáyago-Ayerdi, S. G., Tovar, J., Osorio-Díaz, P., Paredes-López, O., & Bello-Pérez, L. A. (2005). In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage. Journal of Agricultural and Food Chemistry, 53(4), 1281-5.
Sáyago-Ayerdi SG, et al. In Vitro Starch Digestibility and Predicted Glycemic Index of Corn Tortilla, Black Beans, and Tortilla-bean Mixture: Effect of Cold Storage. J Agric Food Chem. 2005 Feb 23;53(4):1281-5. PubMed PMID: 15713053.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage. AU - Sáyago-Ayerdi,S G, AU - Tovar,Juscelino, AU - Osorio-Díaz,P, AU - Paredes-López,Octavio, AU - Bello-Pérez,Luis A, PY - 2005/2/17/pubmed PY - 2005/3/31/medline PY - 2005/2/17/entrez SP - 1281 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 4 N2 - People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known about the nutritionally relevant features of starch present in such combined meals. The objective of the present study was to evaluate the in vitro bioavailability of starch in tortilla-bean mixtures stored at 4 degrees C for different times, as compared to that of corn tortilla and boiled black beans kept separately under the same conditions. Available starch (AS), resistant starch (RS), and retrograded resistant starch (RRS) contents were measured. The in vitro starch hydrolysis indices (HI) of freshly cooked and cold-stored samples were evaluated using a chewing/dialysis digestion protocol. HIs were used to predict glycemic indices (pGI) of the samples. AS in tortilla and beans decreased between 3 and 6% after 48-72 h, whereas values in the mixture fell by 3% after 48 h, with no further change by 72 h. Only minor rises in RS contents (1.5-1.6%) were recorded for tortilla and beans after 72 h of storage, and a lower increase (0.4%) was recorded in the mixture. Judging from RRS values, an important proportion of RS is due to starch retrogradation. The HI and pGI were higher in tortilla than in bean and the mixture. Hydrolysis rate values decreased in the stored samples, a pattern that corresponded with RS and RRS changes. The slow digestion features of common beans are largely retained by the legume-tortilla combination. Data support the perceived health beneficial properties of starch in this traditional cereal-legume food. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15713053/In_vitro_starch_digestibility_and_predicted_glycemic_index_of_corn_tortilla_black_beans_and_tortilla_bean_mixture:_effect_of_cold_storage_ L2 - https://doi.org/10.1021/jf048652k DB - PRIME DP - Unbound Medicine ER -