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Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla

✍ Scribed by Bello-Perez, Luis A.; Flores-Silva, Pamela C.; Agama-Acevedo, Edith; de Dios Figueroa-Cardenas, Juan; Lopez-Valenzuela, Jose A.; Campanella, Osvaldo H.

Book ID
124105847
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
372 KB
Volume
60
Category
Article
ISSN
0733-5210

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High-amylose corn starch (HAS) is widely known as a resistant starch foodstuff. We developed heatΒ±moisture-treated high-amylose corn starch (HMT-HAS) that was more resistant to enzymatic hydrolysis. Resistant starch contents of HAS and HMT-HAS using the enzymaticΒ± gravimetric method were found to be