Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla-Reference-Cited by-同舟云学术

Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla

Published:2015-05 Issue:3 Volume:92 Page:265-270
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bello-Pérez Luis A.¹,Flores-Silva Pamela C.¹,Camelo-Méndez Gustavo A.¹,Paredes-López Octavio²,Figueroa-Cárdenas Juan de Dios³

Affiliation:

1. Instituto Politécnico Nacional, CEPROBI, 62731 Yautepec, Morelos, Mexico.

2. CINVESTAV-IPN Unidad Irapuato, Querétaro, Qro. C.P. 76230, Mexico.

3. CINVESTAV-IPN Unidad Querétaro, Querétaro, Qro. C.P. 76230. Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference45 articles.

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2. Agama-Acevedo, E., Rendón-Villalobos, R., Tovar, J., Paredes-López, O., Islas-Hernández, J. J., and Bello-Pérez, L. A. 2004. In vitro starch digestibility changes during storage of maize flour tortillas. Nahrung 48:38-42.

3. Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility

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

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