Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/50B (p/p) proportions. These were processed with

BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4°C) on digestibility was also investigated. RESULTS: Despite

Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF show

Common beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bi

The effects of a drum drying treatment applied to jack bean (Canavalia ensiformis, JB) flour prior to roasting on starch morphology and digestibility were investigated. JB flours were assayed in both raw form and after mixing them with distilled water (1:1.5 flour:water proportion, w/v) followed by drum drying at 125 °C. The drum-dried flour was then roasted at 180 or 190 °C for 2 min starch morph

Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulation

To increase the added value of arracacha flour, a soup type food was designed considering the traditional culinary recipes of this root. The methodology applied for this purpose, allowed to obtain the baked flour, and also the characterization of the physicochemical, functional composition, and in vitro digestibility; as well as to propose some formulations varying the flour contents from 40 to 65

Fresh and sun-dried faba beans (Vicia faba L.) were cooked, stored for various times at 4°C and analysed for available starch (AS), resistant starch (RS) and fibre-associated resistant starch (FARS) contents as well as α-amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS c

BACKGROUND: Corn tortillas containing 20% (w/w) amaranth flour (AF) were kept in cold storage and analysed after various times for chemical composition and in vitro starch digestibility, including predicted glycemic index. Comparison was made with traditional nixtamalised corn flour (NCF) tortillas. RESULTS: Lipid and protein contents were higher in mixed NCF/AF tortilla than in NCF tortilla. Avai

The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in moist

Non-conventional nixtamalized maize flours elaborated by a factory in Mexico were used for tortilla preparation. Tortillas were stored at 4°C for up to 72 h and the total starch, available starch, resistant starch and retrograded resistant starch were assessed. The traditional white tortilla, used as a control, showed higher protein and fat contents than blue maize tortilla, whereas a maize-bean m

In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (4 °C). Potentially available starch (AS) content decreased from 670 g kg-1 in the control tortilla to 583 g kg-1 in 72 h-stored preparations. Concomita

Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4°C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during sto

In spite of the importance of legumes in Latin American diets, nutritional features of carbohydrates in these seeds are scarcely known. The purpose of this study was to assess the in vitro digestibility of starch in cooked powdered black beans, a common type of product in Mexico and Central America. The properties of a commercial product were compared to those of an experimental material obtained

Common beans of the Mayocoba variety were cooked (178 min) and evaluated regarding their chemical composition and starch digestibility in vitro. Mean physical characteristics of the Mayocoba grain were: thousand-kernel weight, 443.0 (±0.98)g; length, 12.45mm; width 7.84mm and thickness, 6.44mm. Total starch content in Mayocoba bean was 40.24% (dmb). The available starch was 22.87%, whereas resista

People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known about the nutritionally relevant features of starch present in such combined meals. The objective of the present study was to evaluate the in vitro bioavailability of starch in tortilla-bean mixtures stored at 4 °C for different times, as compared to that of corn tortill

Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content, swelling and solubility properties, thermal analysis and pasting profile. The autoclaved samples had higher RS content than their parental counterpart

"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37

In Mexico, consumption of beans represents 15% of the normal diet of the population in rural zones. Four common bean varieties cultivated in Mexico were studied regarding their chemical composition, starch digestibility and indigestible fraction. The protein level in the samples Huasteco, Tacana and TLP 19 was not different (α = 0.05), but Veracruz cultivar had the highest protein and ash content,

Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not d