Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.

@article{AgamaAcevedo2005EffectOS,
  title={Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.},
  author={Edith Agama-Acevedo and Rodolfo Rend{\'o}n-Villalobos and Juscelino Tovar and Sergio Rub{\'e}n Trejo-Estrada and Luis A Bello-P{\'e}rez},
  journal={Archivos latinoamericanos de nutricion},
  year={2005},
  volume={55 1},
  pages={86-92}
}
Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 degrees C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage. A significant decrease in available starch content upon storage was observed… CONTINUE READING