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FSB1 – 2004
Food Science and Biotechnology in Developing Countries
RESISTANT STARCH CONTENT OF CORN TORTILLAS WITH TC-1 HYDROCOLLOID
Rendón-Villalobos, Rodolfo 1 ; Bello-Pérez, Luis Arturo 1 ; Agama-Acevedo, Edith 1 ;
and Islas-Hernández, José Juan 1 .
1 Centro de Desarrollo de Productos Bióticos del IPN.
Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro,
apartado postal 24, 62731 Yautepec, Morelos, México .Fax: +5273941896
Summary
Tortillas were prepared using TC-1, stored for 96 hours and their total, available starch (AS) and
resistant starch (RS) were evaluated. AS decreased with the storage time and tortillas with TC-1 had
lower values than control sample. Control tortilla had RS content that increased with storage time, but
in general, tortillas with TC-1 hydrocolloid presented a slight increased after 96 h. approximately 50 %
of RS is due to retrogradation phenomenon.
Keywords: Nixtamalization, hydrocolloids, tortillas, resistant starch, starch bioavailability
INTRODUCTION
The nixtamalization of maize is an ancient process developed by the Aztecs and still utilized in the
production of high quality tortillas and other maize related food products (i.e., pozole). The aztecs
grind the maize grains after an alkali (i.e., lime) and heating treatment in a process known as
“nixtamalización”. Still today, Latin American countries manufacture maize food product after
nixtamalization; these products are represent an important source of calories, proteins, dietary fiber
and calcium 1 . Nowadays, table corn tortillas, as part of the ethnic food trend, are highly popular in
developed countries (e.g., United States) and are consumed as break during the main meal 2 .
Nevertheless, masa production at the industrial level does not quite follow the traditional
nixtamalization conditions, resulting in tortillas which texture and stability during storage are of lower
quality went compared with the traditional-made tortilla. Carbohydrates represent the main fraction of
cereal grains, accounting for up to 50-70 % of the dry matter; of these, starch and non-starch
polysaccharides (dietary fiber) are the major constituents. When tortillas are cook starch gelatinization
is carried out, the gelatinized starch gels are thermodynamically unstable structures and, on cooling,
reassociation of the starch molecules may occur. The ability of starch chains to form ordered
structures in pastes, gels and baked foods during storage, a process often described by the term