Resistant Starch Content and Structural Changes in Maize (<b><i>Zea mays</i></b>) Tortillas During Storage

García-Rosas, Marina; Bello-Pérez, Arturo; Yee‐Madeira, H.; Ramos, G.; Flores-Morales, Areli; Mora‐Escobedo, Rosalva

doi:10.1002/star.200800147

Cited by 46 publications

(32 citation statements)

References 27 publications

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“…These findings were consistent with Thygesen et al (2003) and García-Rosas et al (2009) who reported the changes of these bands due to retrogradation.…”

Section: Resultssupporting

confidence: 92%

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

et al. 2017

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The molecular structural changes of food could be observed by the technique of FT-IR and 13 C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13 C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm -1 changed due to the retrogradation during cooling process. The spectrum of 13 C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.

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“…These findings were consistent with Thygesen et al (2003) and García-Rosas et al (2009) who reported the changes of these bands due to retrogradation.…”

Section: Resultssupporting

confidence: 92%

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

et al. 2017

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“…Furthermore, it has been concluded in a study by Barros et al (3) that environmental factors can affect maize composition more than the genetic modification itself. In any case, the composition of the isogenic maize and Bt maize used in the present study falls, for the most part, within the normal variation reported in the literature (12,16,17,21,24,36,58).…”

Section: Discussionsupporting

confidence: 87%

“…Minor differences in maize composition were also found in previous studies comparing GM and non-GM maize (2,51). Although nutrient differences between the Bt maize and isogenic maize may be a result of the cry1Ab gene insertion, natural variation in nutrient composition is frequently observed between non-GM maize varieties (12,16,17,21,24,36,58). Furthermore, it has been concluded in a study by Barros et al (3) that environmental factors can affect maize composition more than the genetic modification itself.…”

Section: Discussionmentioning

confidence: 53%

High-Throughput Sequence-Based Analysis of the Intestinal Microbiota of Weanling Pigs Fed Genetically Modified MON810 Maize Expressing Bacillus thuringiensis Cry1Ab (Bt Maize) for 31 Days

Buzoianu

Walsh

Rea

et al. 2012

Appl Environ Microbiol

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The objective of this study was to investigate if feeding genetically modified (GM) MON810 maize expressing the Bacillus thuringiensis insecticidal protein (Bt maize) had any effects on the porcine intestinal microbiota. Eighteen pigs were weaned at ϳ28 days and, following a 6-day acclimatization period, were assigned to diets containing either GM (Bt MON810) maize or non-GM isogenic parent line maize for 31 days (n ‫؍‬ 9/treatment). Effects on the porcine intestinal microbiota were assessed through culture-dependent and -independent approaches. Fecal, cecal, and ileal counts of total anaerobes, Enterobacteriaceae, and Lactobacillus were not significantly different between pigs fed the isogenic or Bt maize-based diets. Furthermore, high-throughput 16S rRNA gene sequencing revealed few differences in the compositions of the cecal microbiotas. The only differences were that pigs fed the Bt maize diet had higher cecal abundance of Enterococcaceae (0.06 versus 0%; P < 0.05), Erysipelotrichaceae (1.28 versus 1.17%; P < 0.05), and Bifidobacterium (0.04 versus 0%; P < 0.05) and lower abundance of Blautia (0.23 versus 0.40%; P < 0.05) than pigs fed the isogenic maize diet. A lower enzyme-resistant starch content in the Bt maize, which is most likely a result of normal variation and not due to the genetic modification, may account for some of the differences observed within the cecal microbiotas. These results indicate that Bt maize is well tolerated by the porcine intestinal microbiota and provide additional data for safety assessment of Bt maize. Furthermore, these data can potentially be extrapolated to humans, considering the suitability of pigs as a human model.

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“…In other studies, tortillas prepared using a traditional nixtamalization process yielded similar values 2 h after preparation, but they retained their firmness at approximately 45 kPa after 24, 48 and 72 h of storage [20]. This increase in the firmness could be attributed to starch retrogradation [21].…”

Section: Tortilla Firmnessmentioning

confidence: 81%

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Rodríguez-Martínez

Salazar-García

Ramírez‐Wong

et al. 2015

Plant Foods Hum Nutr

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This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas prepared using these flours. White maize was malted for 24 h, dried at 50 ± 1 °C, and ground. Subsequently, 0.3 % lime and 25 or 30 % water were added to ground malted or un-malted corn, and the mixture was refrigerated (4 °C) for 12 h. These samples were nixtamalized by an extrusion process in a single screw extruder at two temperature profiles within four heating zones, TP1 (60, 60, 70, and 80 °C) and TP2 (60, 70, 80, and 90 °C), to obtain corn flour. Water was added to the extruded corn flours to make a dough, or masa, and the masa was then molded and baked to obtain tortillas. The corn flours were characterized according to their ability to absorb water and viscosity profile (RVA). The firmness and rollability after 2 and 24 h of storage were determined, and a sensory evaluation was conducted. The malted corn flour extruded with a 25 % moisture content and TP2 temperature profile yielded tortillas with the best firmness and rollability. In conclusion, the changes during the malting of corn grain and the nixtamalization by the extrusion process improved the water absorption capacity of flours and textural properties of the tortilla and produced a product with acceptable sensory properties.

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Resistant Starch Content and Structural Changes in Maize (Zea mays) Tortillas During Storage

Cited by 46 publications

References 27 publications

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

High-Throughput Sequence-Based Analysis of the Intestinal Microbiota of Weanling Pigs Fed Genetically Modified MON810 Maize Expressing Bacillus thuringiensis Cry1Ab (Bt Maize) for 31 Days

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

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