Lipid-Enriched Cooking Modulates Starch Digestibility and Satiety Hormone Responses in Traditional Nixtamalized Maize Tacos

Abstract

Traditional taco preparation methods, such as oil immersion and steaming, can significantly affect the nutritional and metabolic characteristics of the final product. This study evaluated tacos made with five commercial nixtamalized maize flours and four common fillings (chicharron, beef skirt, potato, and refried beans), processed using three different methods: Plain, Full-Fat, and Patted-Dry. We assessed their chemical composition, starch digestibility, and thermal properties, and measured satiety-related hormone responses in mice. Fillings had a stronger influence on protein, fat, and moisture content than tortilla type. Full-fat tacos exhibited increased amylose-lipid complex formation and a lower gelatinization enthalpy, whereas plain tacos retained more retrograded starch and a crystalline structure. In vitro digestion revealed that Plain tacos, especially those with plant-based fillings, had the highest resistant starch content and the lowest predicted glycemic index. Hierarchical clustering showed that resistant starch, moisture, and gelatinization onset temperature were closely linked in the Plain samples, whereas lipid-driven variables dominated in the Full-Fat tacos. In mice, tacos with a higher resistant starch content led to greater GLP-1 levels, lower ghrelin levels, and reduced insulin responses, suggesting improved satiety and glycemic control. Patted-Dry tacos showed intermediate hormonal effects, supporting their potential as a balanced, health-conscious alternative. These findings demonstrate how traditional preparation techniques can be leveraged to enhance the nutritional profile of culturally relevant foods, such as tacos.

Keywords: lipid–starch interactions; nixtamalized maize; satiety hormones; starch digestibility; tacos.

Figure 1

Chemical composition of taco samples across three processing methods: (A) Plain, (B) Full-Fat, (C) Patted-Dry. Each data point represents the mean of triplicate samples. Symbols represent individual chemical components: ■ Moisture, ◆ Protein, ▲ Lipids, ✕ Ash, + Carbohydrates (Calculated by difference). MW: Maseca White, MY: Maseca Yellow, MB: Maseca Blue, MA: Maseca Antojitos, MT: Maseca Tamal. Fillings: Ch—Chicharrón, BS—Beef Skirt, P—Potato, B—Bean.

Figure 1

Chemical composition of taco samples across three processing methods: (A) Plain, (B) Full-Fat, (C) Patted-Dry. Each data point represents the mean of triplicate samples. Symbols represent individual chemical components: ■ Moisture, ◆ Protein, ▲ Lipids, ✕ Ash, + Carbohydrates (Calculated by difference). MW: Maseca White, MY: Maseca Yellow, MB: Maseca Blue, MA: Maseca Antojitos, MT: Maseca Tamal. Fillings: Ch—Chicharrón, BS—Beef Skirt, P—Potato, B—Bean.

Figure 2

Selected thermal characteristics of tacos. (A) Plain, (B) Full-Fat, (C) Patted-Dry. Tp (■), Tp AL (◆), ΔH (▲), ΔH AL (✕). MW: Maseca White, MY: Maseca Yellow, MB: Maseca Blue, MA: Maseca Antojitos, MT: Maseca Tamal. Ch: Chicharron, BS: Beef Skirt, P: Potato, B: Bean.

Figure 2

Selected thermal characteristics of tacos. (A) Plain, (B) Full-Fat, (C) Patted-Dry. Tp (■), Tp AL (◆), ΔH (▲), ΔH AL (✕). MW: Maseca White, MY: Maseca Yellow, MB: Maseca Blue, MA: Maseca Antojitos, MT: Maseca Tamal. Ch: Chicharron, BS: Beef Skirt, P: Potato, B: Bean.

Figure 3

Effect of Lipid Treatment and Filler Composition on (A) RS Content and (B) Predicted Glycemic Response in Tacos across treatments. MW: Maseca White, MY: Maseca Yellow, MB: Maseca Blue, MA: Maseca Antojitos, MT: Maseca Tamal.

Figure 4

Cluster Analysis of Compositional and Functional Variables in Plain Taco Samples.

Figure 5

Cluster Analysis of Compositional and Functional Variables in Full-Fat Taco Samples.

Figure 6

Cluster Analysis of Compositional and Functional Variables in Patted-Dry Samples.

Figure 7

Postprandial Hormonal Responses to Taco Formulations with Varying Fat Treatments and Fillings. MY: Maseca Yellow, MA: Maseca Antojitos, MT: Maseca Tamal. P: Plain taco, FF: Full Fat, PD: Patted-Dry.

Figure 8

Pearson correlation matrix showing pairwise relationships among chemical composition, starch structure, thermal transitions, and postprandial hormone responses across taco samples. Legend note: Red indicates positive correlations, while blue indicates negative correlations; the stronger the color intensity, the higher the correlation magnitude. Abbreviations: RDS—rapidly digestible starch, SDS—slowly digestible starch, RS—resistant starch, pGI: Predicted glycemic index, TPC—total phenolic content, Mw—molecular weight, Rz—hydrodynamic radius, Tp—gelatinization peak temperature, Tp AL—amylose–lipid complex transition temperature, ΔH—gelatinization enthalpy, ΔH AL—amylose–lipid complex enthalpy.