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

Traditional taco preparation methods, such as oil immersion and steaming, can signifi- cantly 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...