Lipid-Enriched Cooking Modulates Starch Digestibility and Satiety Hormone Responses in Traditional Nixtamalized Maize Tacos.

Traditional taco preparation methods, such as oil immersion and steaming, can significantly affect the nutritional and metabolic characteristics of the final product. This study evaluated tacos made with five commercial nixtamalized maize flours and four common fillings (chicharron, beef skirt, potato, and refried beans), processed using three different methods: Plain, Full-Fat, and Patted-Dry. We assessed their chemical composition, starch digestibility, and thermal properties, and measured satiety-related hormone responses in mice. Fillings had a stronger influence on protein, fat, and moisture content than tortilla type. Full-fat tacos exhibited increased amylose-lipid complex formation and a lower gelatinization enthalpy, whereas plain tacos retained more retrograded starch and a crystalline structure. In vitro digestion revealed that Plain tacos, especially those with plant-based fillings, had the highest resistant starch content and the lowest predicted glycemic index. Hierarchical clustering showed that resistant starch, moisture, and gelatinization onset temperature were closely linked in the Plain samples, whereas lipid-driven variables dominated in the Full-Fat tacos. In mice, tacos with a higher resistant starch content led to greater GLP-1 levels, lower ghrelin levels, and reduced insulin responses, suggesting improved satiety and glycemic control. Patted-Dry tacos showed intermediate hormonal effects, supporting their potential as a balanced, health-conscious alternative. These findings demonstrate how traditional preparation techniques can be leveraged to enhance the nutritional profile of culturally relevant foods, such as tacos.