title: Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.
abstract: Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose-lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose-lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.
authors.affiliation: CINVESTAV-Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Querétaro, Qro, 76230, México.
authors.forename: Rosa María
authors.initials: RM
authors.lastname: Mariscal-Moreno
authors.affiliation: CINVESTAV-Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Querétaro, Qro, 76230, México.
authors.forename: Juan
authors.initials: J
authors.lastname: de Dios Figueroa Cárdenas
authors.affiliation: PROPAC, Univ. Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, Querétaro, C. P, 76010, México.
authors.forename: David
authors.initials: D
authors.lastname: Santiago-Ramos
authors.affiliation: Robert M. Kerr Food & Agricultural Products Center, Oklahoma State Univ., 123 FAPC, Stillwater, OK, 74078-6055, U.S.A.
authors.forename: Patricia
authors.initials: P
authors.lastname: Rayas-Duarte
authors.affiliation: CINVESTAV-Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Querétaro, Qro, 76230, México.
authors.forename: José Juan
authors.initials: JJ
authors.lastname: Veles-Medina
authors.affiliation: Univ. Michoacana de San Nicolás de Hidalgo, Facultad de Químico Farmacobiología, Tzintzuntzan 173. Col. Matamoros, Morelia, Mich, C.P, 58240, México.
authors.forename: Héctor Eduardo
authors.initials: HE
authors.lastname: Martínez-Flores
mesh_terms: D000328:Adult; D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D001786:Blood Glucose / Q000378:metabolism*; D017610:Calcium Compounds / Q000737:chemistry; D050260:Carbohydrate Metabolism; D003296:Cooking; D004040:Dietary Carbohydrates / Q000378:metabolism*; D004043:Dietary Fiber / Q000378:metabolism; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D038321:Glycemic Index; D006801:Humans; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction; D055815:Young Adult; D003313:Zea mays / Q000737:chemistry*
chemical_list: D001786:Blood Glucose; D017610:Calcium Compounds; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: amylose-lipid complex; nixtamalization process; resistant starch; tamales