Title of article
The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China
Author/Authors
Liu، نويسنده , , Q. and Donner، نويسنده , , Valarie E. and Yin، نويسنده , , Y. and Huang، نويسنده , , R.L. and Fan، نويسنده , , M.Z.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2006
Pages
8
From page
470
To page
477
Abstract
Digestibility, gelatinization, retrogradation and pasting properties of starch in various cereal, tuber and legume flours were determined. Rapidly and slowly digestible starch and resistant starch were present in 11 selected flours. In general, cereal starches were more digestible than legume starches and tuber starches contained a high amount of resistant starch. Thermal and rheological properties of flours were different depending on the crop source.
Keywords
Pasting properties , DSC , Retrogradation , Rva , Cereal , tuber , Gelatinization , Legume starch digestibility , flour
Journal title
Food Chemistry
Serial Year
2006
Journal title
Food Chemistry
Record number
1953377
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