Effect of Calcium Hydroxide and Nixtamalization Time on the In Vitro Starch and Protein Digestibility of Traditional Maize Tortillas.

Izxayana Escamilla-Urbina, Alfonso Totosaus-Sánchez, M Eva Rodríguez-Huezo, E Jaime Vernon-Carter, Jose Alvarez-Ramirez

Abstract read

In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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5 · Who and what money

Authors and funding

5 authors.

Izxayana Escamilla-UrbinaDepartamento de Ingeniería Química y Bioquímica, TecNM/TES Ecatepec, Estado de México, Av. Tecnológico S/N, Col. Valle de Anáhuac, Ecatepec de Morelos, C.P. 55210, México.

Alfonso Totosaus-SánchezDepartamento de Ingeniería Química y Bioquímica, TecNM/TES Ecatepec, Estado de México, Av. Tecnológico S/N, Col. Valle de Anáhuac, Ecatepec de Morelos, C.P. 55210, México.ORCID http://orcid.org/0000-0003-1965-9510

M Eva Rodríguez-HuezoDepartamento de Ingeniería Química y Bioquímica, TecNM/TES Ecatepec, Estado de México, Av. Tecnológico S/N, Col. Valle de Anáhuac, Ecatepec de Morelos, C.P. 55210, México.ORCID http://orcid.org/0000-0002-0638-6894

E Jaime Vernon-CarterDepartamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana- Iztapalapa, Apartado Postal 55-534, Iztapalapa, 09340, CDMX, México. jvc@xanum.uam.mx.ORCID http://orcid.org/0000-0001-8367-1499

Jose Alvarez-RamirezDepartamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana- Iztapalapa, Apartado Postal 55-534, Iztapalapa, 09340, CDMX, México.ORCID http://orcid.org/0000-0002-6482-889X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This work addressed the traditional nixtamalization processing conditions on the in vitro protein and starch digestibility of tortillas. Two levels of lime addition (1 and 2 g/100 g db) and three different cooking times (30, 45 and 60 min) were considered. FTIR analysis was used to evaluate the organization of water, proteins and starch in the tortilla matrix. Lime concentration impacted the random secondary structure formation of the protein, and cooking time the starch ordered structures content. Higher lime concentration led to lower protein digestibility, but longer cooking time increased it. Highest protein hydrolysis (74.36 ± 3.72%) was achieved in T

Indexed as

BreadCalcium CompoundsCalcium HydroxideCookingDietary ProteinsDigestionPlant ProteinsStarchZea maysHydrolysisOxidesSpectroscopy, Fourier Transform InfraredTime FactorsCalcium CompoundsCalcium HydroxideDietary ProteinslimeOxidesPlant ProteinsStarchDigestibilityMaize tortillaMultivariate analysisNixtamalization conditions

Identifiers

PMID39928196

DOI10.1007/s11130-024-01245-z

PMCPMC11811476

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.