David Santiago-Ramos

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Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation.(More)
The aim of this work was to study the effect of three nixtamalization processes using wood ashes, Ca(OH)2, and CaCl2 on the physicochemical properties of beans. Raw beans had C-type starch, 10.10% resistant starch (RS), and two DSC endotherms: 1) starch gelatinization, and 2) melting of amylose-lipid complexes plus protein denaturation. Nixtamalization(More)
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