Corn & Tortillas
Corn tortilla elaborated with an ecological nixtamalization: proximal composition and starch digestibility
L. A. BELLO-PEREZ (1), P. C. Flores-Silva (2), J. D. D. Figueroa-Cardenas (3)
(1) CEPROBI-IPN, Yautepec, Morelos, Mexico; (2) Instituto Politécnico Nacional, Yautepec, Morelos, Mexico; (3) CINVESTAV, Querétaro, Mexico
There is a growing interest for an environment-friendly nixtamalization process. The effect of an ecological nixtamalization process on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Ecological (calcium carbonate) and traditional (calcium hydroxide) nixtamalization were used. Tortilla was elaborated in commercial 'tortilleria'. Moisture, protein, lipid, ash, dietary fiber content, total starch, and resistant starch were determined by the AACC official methods. Digestible starch fractions were determined with Englyst's method, and predicted glycemic index with a chewing/dialysis test. Traditional and ecological tortillas showed lower moisture content than commercial tortilla. Similar protein, ash, and carbohydrate content were found for the three tortillas, but ecological tortillas showed the highest lipid content. The ecological tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) ecological and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of ecological tortilla decreased. Fresh traditional and ecological tortillas had lower predicted glycemic index (pGI) than commercial tortilla, and upon storage the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the ecological nixtamalization can produce positive effects in the human health.
Copyright AACC International