The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

被引:31
作者
Mariscal Moreno, Rosa Maria [1 ]
Figueroa, J. D. C. [1 ]
Santiago-Ramos, David [2 ]
Arambula Villa, Geronimo [1 ]
Jimenez Sandoval, Sergio [1 ]
Rayas-Duarte, Patricia [3 ]
Juan Veles-Medina, Jose [1 ]
Martinez Flores, Hector Eduardo [4 ]
机构
[1] CINVESTAV Unidad Queretaro, Queretaro 76230, Qro, Mexico
[2] Univ Autonoma Queretaro, PROPAC, Queretaro 76010, Queretaro, Mexico
[3] Oklahoma State Univ, Robert M Kerr Food & Agr Prod Ctr, Biochem & Mol Biol, Stillwater, OK 74078 USA
[4] Univ Michoacana, Fac Quim Farmacobiol, Morelia, Michoacan, Mexico
关键词
Nixtamalisation; Resistant starch; Chemical composition; Glycemic index; RESISTANT STARCH CONTENT; CRYSTAL TRANSFORMATIONS; STRUCTURAL-CHANGES; TORTILLA; MAIZE; CORN; DIGESTIBILITY; QUALITY; NIXTAMALIZATION; LIME;
D O I
10.1016/j.jcs.2015.06.016
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objective was to evaluate corn tortillas made from three nixtamalisation processes including Traditional with lime (TNP), Classic with ashes (CNP) and Ecological with Ca salts (ENP), and their effect on mineral content (Ca, Fe, K, and Mg), chemical composition, resistant starch (RS), and glycemic index (GI). ENP with calcium propionate and carbonate had higher fat values than tortillas from CNP. EPN and CNP presented the higher dietary fibre, explained by the highest pericarp retention. In TNP the pericarp and external layers were lost during the cooking, steeping and washing steps and had lower crude fiber. The amount of RS increased in nixtamal and tortillas independently of nixtmalisation processes. Annealing of starch was shown by the increase of onset, peak and final gelatinisation temperatures in nixtamalised products compared with untreated maize. Gelatinisation was higher for calcium propionate ENP and 1% ash CNP. Native maize changed from A-type to V-type pattern in nixtamalised products denoting the formation of amylose-lipid complexes. Overall, nixtamalisation processes and salts used increased RS. The GI was affected by chemical composition in tortillas and amount of RS. Tortillas made from ENP Ca propionate and ENP 1% ash CNP can be classified as low GI foods. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:140 / 146
页数:7
相关论文
共 31 条
  • [1] [Anonymous], 2000, 441901 AACC INT
  • [2] Nutritional implications of resistant starch
    Asp, NG
    vanAmelsvoort, JMM
    Hautvast, JGAJ
    [J]. NUTRITION RESEARCH REVIEWS, 1996, 9 : 1 - 31
  • [3] Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations
    Baks, Tim
    Ngene, Ikenna S.
    van Soest, Jeroen J. G.
    Janssen, Anja E. M.
    Boom, Remko M.
    [J]. CARBOHYDRATE POLYMERS, 2007, 67 (04) : 481 - 490
  • [4] Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla
    Bello-Perez, Luis A.
    Flores-Silva, Pamela C.
    Camelo-Mendez, Gustavo A.
    Paredes-Lopez, Octavio
    de Dios Figueroa-Cardenas, Juan
    [J]. CEREAL CHEMISTRY, 2015, 92 (03) : 265 - 270
  • [5] Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla
    Bello-Perez, Luis A.
    Flores-Silva, Pamela C.
    Agama-Acevedo, Edith
    de Dios Figueroa-Cardenas, Juan
    Lopez-Valenzuela, Jose A.
    Campanella, Osvaldo H.
    [J]. JOURNAL OF CEREAL SCIENCE, 2014, 60 (02) : 421 - 425
  • [6] BRESSANI R, 1990, CEREAL CHEM, V67, P515
  • [7] New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents
    Campechano Carrera, Elsa Maria
    Figueroa Cardenas, Juan de Dios
    Arambula Villa, Geronimo
    Martinez Flores, Hector Eduardo
    Jimenez Sandoval, Sergio J.
    Luna Barcenas, J. Gabriel
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (03) : 564 - 571
  • [8] Campus-Baypoli ON, 1999, STARCH-STARKE, V51, P173, DOI 10.1002/(SICI)1521-379X(199905)51:5<173::AID-STAR173>3.0.CO
  • [9] 2-B
  • [10] Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins
    Cárdenas, JDF
    Godínez, MGA
    Méndez, NLV
    Guzmán, AL
    Acosta, LMF
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2003, 54 (03) : 189 - 200