Research Article

Chemical composition and in vitro starch digestibility of pigmented corn tortilla

  1. Juan Pablo Hernández-Uribe1,
  2. Edith Agama-Acevedo1,
  3. José Juan Islas-Hernández1,
  4. Juscelino Tovar2,
  5. Luis A Bello-Pérez1,*

Article first published online: 30 JUL 2007

DOI: 10.1002/jsfa.3008

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 13, pages 2482–2487, October 2007

Additional Information

How to Cite

Hernández-Uribe, J. P., Agama-Acevedo, E., Islas-Hernández, J. J., Tovar, J. and Bello-Pérez, L. A. (2007), Chemical composition and in vitro starch digestibility of pigmented corn tortilla. Journal of the Science of Food and Agriculture, 87: 2482–2487. doi: 10.1002/jsfa.3008

Author Information

  1. 1

    Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, Mexico

  2. 2

    Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela

*Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 Carr, Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico

Publication History

  1. Issue published online: 17 SEP 2007
  2. Article first published online: 30 JUL 2007
  3. Manuscript Accepted: 27 APR 2007
  4. Manuscript Revised: 16 APR 2007
  5. Manuscript Received: 15 NOV 2006

Funded by

  • CGPI-IPN
  • COFAA-IPN
  • EDI-IPN
  • LANFOOD

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Keywords:

  • tortilla;
  • pigmented maize;
  • chemical composition;
  • starch digestibility;
  • glycemic index

Abstract

BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4 °C) on digestibility was also investigated.

RESULTS: Despite its higher protein and lipid contents, pigmented tortilla exhibited lower AS content than the white product. AS in both types of tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue tortilla had lower RS content (21 g kg−1 dry matter basis) than the white tortilla (30 g kg−1 dry matter basis). RS values were slightly higher in 2 day-stored tortillas than in their fresh counterparts. Although the RRS content in recently made white tortillas was greater than in the colored preparation, stored blue tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue tortilla was slower than in the white sample. Consequently, blue tortilla exhibited a lower pGI value. pGI for the white tortilla decreased upon cold storage, a change that was not be observed for the colored preparation.

CONCLUSION: Starch digestibility characteristics of blue tortilla make it suitable for people with special nutritional or metabolic requirements. Copyright © 2007 Society of Chemical Industry

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