Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas
Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 ºC for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical comp...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222005000100012&lng=en&tlng=en |