FSB1 – 2004 Food Science and Biotechnology in Developing Countries CONCLUSIONS The results obtained for RS content in tortillas with hydrocolloids are important in the nutritional point of view, due to those tortillas can extend the shelf life but also appreciable RS contents are obtained in these periods. This type of studies can help to design process for tortilla production with hydrocolloids that presented specific starch digestibility. ACKNOWLEDGEMENTS The authors wish to acknowledge the economic support from CGPI-IPN and COSNET. REFERENCES [1] Campus-Baypoli, O. N., Rosas-Burgos, E. C., Torres-Chávez, P. I., Ramírez-Wong, B., and Serna- Saldívar. S. O. 1999. Physicochemical changes of starch during maize tortilla production. Starch/Stärke. 51, 173-177. [2] Yau, J. C., Waniska, R. D., and Rooney, L. W. 1994. Effects of food additives on storage stability of corn tortillas. Cereal Foods World. 39, 396-402. [3] Biliaderis, C. G. 1991. The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology. 69, 60-78. [4] Twillman, T. J., and White, P. J. 1988. Influence of monoglycerides on the textural shelf life and dough rheology of corn tortillas. Cereal Chemistry. 65, 253-257. [5] Slaney, I. 1979. Basic guidelines for food gum selection. Food Prod Dev. 2, 21. [6] Friend, C. P., Waniska, R. D., and Rooney, L.W. 1993. Effects of hydrocolloids on processing and qualities of wheat tortillas. Cereal Chemistry. 70, 252-256. [7] Arámbula-Villa, V. G., Mauricio, S. R. A., Figueroa, C. J .D., González-Hernández, J., and Ordorica, F. C .A. 1999. Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. Journal of Food Science. 64, 120-124. [8] Gurkin, S. 2002. Hydrocolloids-Ingredients that add flexibility to tortilla processing. Cereal Foods World. 47, 41-43. [9] Campas-Baypoli, O. N., Rosas-Burgos, E. C., Torres-Chávez, P. I., Ramirez-Wong, B., and Serna- Saldívar. S. O. 2002. Physicochemical changes of starch in Maize tortillas during storage at room and refrigeration temperatures. Starch/Stärke. 54, 358-363. [10] Rendón-Villalobos, J. R., Bello-Pérez. L. A., Osorio-Díaz. P., Tovar-Rodríguez, J,. and Paredes- López, O. 2002. Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa and tortilla. Cereal Chemistry. 79, 340-344.
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