| Autor: |
Xueli GAO, Dan ZHAO, Guanghui LI, Yonghui WANG, Shenghua HE, Jihong HUANG, Heqing ZHANG, Weiyun GUO |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 114-120 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023110129 |
| Popis: |
In order to investigate the effects of adding corn resistant starch (CRS) and sweet potato resistant starch (SRS) to starch noodles (SNs) on their physicochemical properties and structural quality, the changes in texture quality, breakage rate, sensory quality, microstructure, and in vitro digestibility of the two types of resistant starch noodles (RSNs) prepared with resistant starch (RS) added at 5.0, 7.5, 10.0, 12.5 and 15.0 g/100 g, respectively were measured. The results showed that the hardness and chewiness of corn resistant starch noodles (CRSNs) are higher than those of sweet potato resistant starch noodles (SRSNs) when the amounts of the two RSes added are the same, and the hardness and chewiness of both RSNs showed a decreasing trend when the addition amount of RS increases. The increase in the amount of RS added had a significant (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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