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Functional and Beneficial Properties of Corn Tortilla

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

Corn tortilla is the main staple produced from nixtamalised corn. Nixtamalisation is an ancient process developed by the Mesoamerican cultures. Tortilla was considered a high caloric food due to the high starch content. However, some years ago, it was discovered that the starch present in different foods is not completely digested, and consequently the glucose supply to blood decreases. Additionally, corn has an important amount of non-starch polysaccharides, those present in the dietary fibre, increasing the beneficial effect of tortilla consumption.

Keywords

  • Tortilla
  • Dietary fibre
  • Resistant starch
  • Glycaemic index

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Acknowledgements

The authors acknowledge the economic support from SIP-IPN, COFAA-IPN, EDI-IPN and CONACYT-Mexico. The authors are especially grateful to Amasssssndeep Kaur for the review.

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Correspondence to Luis Arturo Bello-Perez .

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Bello-Perez, L.A., Osorio-Díaz, P., Agama-Acevedo, E., Gonzalez-Soto, R.A. (2016). Functional and Beneficial Properties of Corn Tortilla. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_11

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