No abstract

No abstract

17The objective of this work was to study the formation of resistant starch in tortillas from an 18 ecological nixtamalization process and compared with the traditional nixtamalization process. 19The resistant starch (RS) increased trough the all steps of tortilla production. It was found that the 20 increment of the RS corresponds mainly to the formation of RS5 (V-amylose-lipid complex) but 21 in tortillas two major types of RS coexist: RS5 and RS3 (retrograded starch). In general, tortillas 22 from the ecological nixtamalization process gave higher values of protein, lipids, total dietary 23

No abstract

No abstract