In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (4 °C). Potentially available starch (AS) content de...

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Bibliographic Details
Published in:Food science & technology 2006-01, Vol.39 (8), p.947-951
Main Authors: Islas-Hernández, José Juan, Rendón-Villalobos, Rodolfo, Agama-Acevedo, Edith, Gutiérrez-Meraz, Felipe, Tovar, Juscelino, Arámbula-Villa, Gerónimo, Bello-Pérez, Luis Arturo
Format: Article
Language:English
Subjects:
ambient temperature
Biological and medical sciences
corn products
corn starch
Digestibility
Digestion rate
Food industries
food storage
Fundamental and applied biological sciences. Psychology
in vitro digestibility
in vitro digestion
nutrient availability
refrigeration
Resistant starch
retrogradation
Starch and starchy product industries
Storage
storage temperature
Tortilla
tortillas
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Summary:In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (4 °C). Potentially available starch (AS) content decreased from 670 g kg −1 in the control tortilla to 583 g kg −1 in 72 h-stored preparations. Concomitant increases in total resistant starch (RS) and retrograded resistant starch (RRS) were recorded upon storage. RRS content in 72 h-stored samples (35–39 g kg −1) doubled that of freshly prepared tortillas. Changes in AS, RS and RRS were not affected by storage temperature. Both initial rate and final point of starch hydrolysis by pancreatic amylase were reduced in samples kept for 48 and 72 h, without influence of storage temperature. Storage length is suggested as a major determinant of the bioavailability of starch in tortillas.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2005.06.010