Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch. Efecto del tiempo de almacenamiento sobre el contenido de almidón resistente y la tasa de digestión in vitro de tortillas elaboradas con masas comerciales de. INDIGESTIBLE STARCH ASSOCIATED TO DIETARY FIBER RESIDUES FROM COOKED LEGUME SEEDS CONSUMED IN VENEZUELA. Carolina Peñalver.
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Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas. All of the samples contained appreciable amounts of RS, ranging between 3 and 7. Such a raise in RS during cold storage is consistent with the recorded AS decrease after 72 hours Table 2. The AS value variability recorded among tortillas elaborated with the different masas may also be related to corn variety or nixtamalization conditions, specially in the steeping time or nixtamal washing which, in addition to an important removal of fibrous material 31may as well result in RS reduction.
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Use dmy dates from March Starch has been consumed by people and animals for thousands of years. Metabolic effects of a low-glycemic-index diet. The differences found among the various tortilla samples may be due resistwnte minor variations in the commercial processing conditions and to the use of different corn varieties.
Duranti M Grain legume proteins and nutraceutical properties. In vitro digestibility tests: J Food Sci ; 49, Differences in TS-AS values among the diverse tortillas may reflect differences in corn variety and nixtamalization process, since there is appreciable variation in AS measured in twenty Mexican corn hybrids and varieties unpublished data.
Juan Alcantar and Almdion. The reduction in AS content during storage may be explained by the formation of resistant starch due to the retrogradation phenomenon that takes place when a cooked starch product is cold-stored 8.
Resistant starch – Wikipedia
RS1 corresponds to physically inaccessible starches, entrapped in a cellular matrix, as in legume seeds Among the factors affecting the rate and extent of starch digestion, food processing, storage time and botanical origin of the food have a major importance. Protein, lipids and ash contents did not change with storage time, but protein and ash contents in tortillas were similar gesistente those reported in raw corn, resisfente lower lipid values were determined, which may be related to solubilization during nixtamalization and nixtamal washing.
Journal of Cereal Science.
Analysis of resistant starch: The values of total starch content TS are presented in Table 2. Some types of resistant starch RS1, RS2 and RS3 are fermented by the large intestinal microbiotaconferring benefits to human health through the production of short-chain fatty acidsincreased bacterial mass, and promotion of butyrate -producing bacteria. Many studies have been conducted on nutritional aspects of nixtamalized corn, but very few studies have been carried out on the bioavailability of its carbohydrate constituents 4.
The control samples 0 h of storage, Fig. Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa and tortilla.
Gordon DT Dietary fiber definitions at risk. RS2 are native uncooked granules of starch, such as raw potato or banana starches, whose crystallinity makes them scarcely susceptible to hydrolysis 11, Gelatinized starch gels are thermodynamically unstable structures and, on cooling, reassociation of the starch molecules may occur.
Almidón resistente: Características tecnológicas e intereses fisiológicos
The ash values ranged between 1. A RRS value of 2.
Moreover, fiber and RS may also exhibit different fermentation product patterns Nyman, Nutr Res ;3, The in vitro rate of hydrolysis was measured using hog pancreatic amylase, according to Holm et al. Manual of nutritional therapeutics. Resistant starch in foods: Protein 2,3 Ash 2. Critical Reviews in Biotechnology. Sc in Food Science Technology.
Technical assistance of Tech. Food Chem ;56, Crete, 29 May-2 June “. A study of precooked flours containing retrograded and physically inaccessible starch fractions.
Thus, when stored, the latter samples seem to contain smaller amounts of indigestible starch fractions. The values of available starch AS in the tortillas analyzed ranged between The chemical composition of tortillas is presented in Table 1.
Am J Clin Nutr ;34, McCleary BV Dietary fibre analysis.