In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.

摘要: People in the rural areas of Mexico consume corn tortillas and beans as basic components their diet. However, little is known about nutritionally relevant features starch present such combined meals. The objective study was to evaluate vitro bioavailability tortilla−bean mixtures stored at 4 °C for different times, compared that tortilla boiled black kept separately under same conditions. Available (AS), resistant (RS), retrograded (RRS) contents were measured. hydrolysis indices (HI) freshly cooked cold-stored samples evaluated using a chewing/dialysis digestion protocol. HIs used predict glycemic (pGI) samples. AS decreased between 3 6% after 48−72 h, whereas values mixture fell by 3% 48 with no further change 72 h. Only minor rises RS (1.5−1.6%) recorded a...