Agama-Acevedo Edith, Rendón-Villalobos Rodolfo, Tovar Juscelino, Paredes-López Octavio, Islas-Hernández José Juan, Bello-Pérez Luis Arturo
Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, México.
Nahrung. 2004 Feb;48(1):38-42. doi: 10.1002/food.200300352.
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4 degrees C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (alpha-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.
墨西哥四家工厂制作的碱化玉米粉被用于制作玉米饼。样品在4℃下储存长达72小时，并评估其体外淀粉消化特性。面粉和玉米饼的水分含量不同，但无法建立明显的关系。玉米饼中的蛋白质和脂质水平低于面粉，但两个样品中的灰分含量没有差异。在48小时冷藏（4℃）后，可利用淀粉含量下降，这些变化与总抗性淀粉（RS）水平的增加同时发生。这些变化主要是由于老化，如储存的玉米饼中回生抗性淀粉（RRS）水平的增加所示；在一些样品中，RRS占总RS的比例高达100%。新鲜制作的玉米饼的消化（α-淀粉酶解）率（DR）因样品而异。虽然新鲜和储存72小时的玉米饼的淀粉酶解模式相似，但储存材料的DR值较低。不同玉米饼样品之间发现的差异可能是由于商业玉米粉制备过程中的加工条件变化，以及使用了不同的玉米品种。
