This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Mora-Escobedo, R. Articles by Hernandez-Unzon, H. Search for Related Content Social Bookmarking                         What's this?

Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Common Maize During Tortilla Preparation and Storage

Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, IPN, Carpio y Plan de Ayala, Col. Sto. Tomás, D.F. C.P. 11340, Méxicormora{at}encb.ipn.mx

P. Osorio-Diaz

Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, IPN, Carpio y Plan de Ayala, Col. Sto. Tomás, D.F. C.P. 11340, México;Centro de Desarrollo de Productos Bióticos, IPN, km 8.5 carretera Yautepec-Jojutla, Col. San Isidro, Yautepec, Mor. C.P. 62731, Mexico

M. I. Garcia-Rosas

Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, IPN, Carpio y Plan de Ayala, Col. Sto. Tomás, D.F. C.P. 11340, México

A. Bello-Perez

Centro de Desarrollo de Productos Bióticos, IPN, km 8.5 carretera Yautepec-Jojutla, Col. San Isidro, Yautepec, Mor. C.P. 62731, Mexico

H. Hernandez-Unzon

Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, IPN, Carpio y Plan de Ayala, Col. Sto. Tomás, D.F. C.P. 11340, México

Raw maize, masa, and fresh and stored tortillas of white starch quality maize (Costeno) and common maize were analysed for chemical composition, dietary fibre, digestible (DS) and resistant (RS) starches. Changes in starch crystallinity and microstructure were also evaluated. Protein content was lower in masa and tortillas than in the original maize samples. Insoluble (IDF) and soluble (SDF) dietary fibres were higher in Costeno than in common maize, but stored tortillas showed the highest value in both samples. DS decreased and RS increased during tortillas storage, made with both starches. The development of RS explained the observed decrease in DS in masa (enthalpy of gelatinisation). Differential scanning calorimetry studies showed peak gelatinisation temperatures (Tp) of 75.1 and 69.4 C for Costeno and common maize respectively. Masa of common maize showed a second transition endotherm (Tp, 108.9 C) which corresponded to amylose–lipid complexation. Tortillas with 5 and 10 days of storage showed an endothermic event at 53 and 55.7, and 54.5 and 59.9 C for Costeno and common maize respectively, due to starch retrogradation. These values were in accordance with the higher total RS contents recorded after prolonged storage. Microscopic structures for masa and fresh tortillas showed that the high temperature imposed on the masa and the influence of mechanical stress during tortillas making were great enough to disrupt starch granules. In general, structural changes were in agreement with changes in starch.

Key Words: maize • nixtamalization • gelatinization • tortillas • starch • resistant starch • microstructure

Food Science and Technology International, Vol. 10, No. 2, 79-87 (2004)
DOI: 10.1177/1082013204043885


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?