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FSB1 – 2004
Food Science and Biotechnology in Developing Countries
Generally, available starch (AS) content decreased with storage length, (72.03 – 64.44 %). This might
be related to the development of retrograded indigestible fractions on cold storage. AS content was
lower than TS level in all samples, although the smallest differences was detected for control sample.
According Rendón-Villalobos et al. 10 and Agama-Acevedo et al. 15 , cold storage of tortillas affected AS
values, showing a time related decreased. Such observations do not differ much from here reported
data.
Table 1. Total starch (TS), available starch (AS) and resistant starch (RS) content in tortillas
with hydrocolloid TC-1.
Storage
(hr)
Sample TS (%) AS (%) RS (%)
0 Control 75.89 ± 0.35 71.89 ± 0.20 2.68 ± 0.02
Tortilla with TC-1 75.45 ± 0.34 72.0 ± 0.30 2.82 ± 0.03
24 Control 75.66 ± 0.12 68.02 ± 0.30 3.68 ± 0.01
Tortilla with TC-1 75.85 ± 0.32 70.61 ± 0.20 3.15 ± 0.05
48 Control 75.80 ± 0.09 65.29 ± 0.30 3.93 ± 0.02
Tortilla with TC-1 75.38 ± 0.10 68.73 ± 0.20 3.54 ± 0.03
72 Control 75.48 ± 0.05 62.16 ± 0.30 4.20 ± 0.03
Tortilla with TC-1 75.85 ± 0.10 65.89 ± 0.30 3.92 ± 0.03
96 Control 75.44 ± 0.13 60.90 ± 0.25 4.25 ± 0.05
Tortilla with TC-1 75.87 ± 0.11 64.44 ± 0.30 3.95 ± 0.03
Mean value ± standard deviation (n = 12), dry matter basis.
The total resistant starch values in tortilla samples showed minimal variations (2.82 – 3.95%), however
when storage time increase, RS content increased as well. Tortillas whit TC-1 exhibited lower RS
values that those determined in laboratory-made tortillas (3.12 – 3.87 %) 10 ; maize botanical type and
nixtamalization conditions may play an important role in this behavior. Such a raise in RS during cold
storage is consistent with recorded AS decrease after 72 hours (Table 1).