Abstract
During the nixtamalization of corn, various chemical reactions such as hydrolysis, solubilization and gelatinization occur in its main components with an improvement in the textural characteristics of nixtamal products. The consumption of nixtamalized foods provides nutritional benefits associated with the carbohydrates of nixtamalized corn. Corn that is cooked in a lime solution changes the molecular structure of starch, favoring human digestibility. When corn is raw or undercooked, starch is a molecule that is not digestible by digestive enzymes, while when the grain has been nixtamalized, its digestibility increases. This change is due to the formation of enzyme-resistant starch that is derived from the reactions that are generated between starch and other components of corn. Resistant starch is dragged into the large intestine where it is used as a substrate by the intestinal microbiota that ferments it and transforms it into short-chain fatty molecules that are beneficial for body function. This type of starch produces feelings of satiety by the generation of glucoreceptors and gastrointestinal peptides that are released in response to food in the small intestine, recognizing low glucose. The objective of this research was to know the satiety generated by different nixtamalized foods in consumers. The satiety of tostadas (toast tortillas), pozol and tamales was measured using verbal or graphic scales of 3, 5 and 9 points. The results indicate that the satiety generated by these foods is intermediate. Nixtamalized foods have represented snack options for thousands of years, which has generated nutritional benefits and satiety in consumers.
Presenters
Gabriela Palacios PolaResearch and Postgraduate Director , Academic Secretary, Polytechnic University of Chiapas, Chiapas, Mexico
Details
Presentation Type
Theme
KEYWORDS
NIXTAMALIZATION, SACIETY, RESISTANT STARCH, TAMALES, POZOL, TOAST TORTILLAS
