Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Commom Maize during Tortilla Preparation and Storage

• Autores: M.I. García Rosas, H. Hernández Unzón, Antonio Bello Pérez, R. Mora Escobedo, P. Osorio Díaz
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 10, Nº 2, 2004, págs. 79-88
• Idioma: inglés
• Títulos paralelos:
  • Cambios en nutrientes seleccionados y microestructura de maiz "White Starch Quality" y maíz común durante la preparación y el almacenamiento de tortillas
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• Dialnet Métricas: 1 Cita
• Resumen

  • Raw maize, masa, and fresh and stored tortillas of white starch quality maize (Costeño) 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 Costeño 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 ºC for Costeño and common maize respectively. Masa of common maize showed a second transition endotherm (Tp, 108.9 ºC) 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 ºC for Costeño 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. (A)