Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods

This study examined the effect of calcium hydroxide (Ca(OH)(2), 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM...

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Detalles Bibliográficos
Autores principales: Ding, Xinxin, Li, Xiaoping, Cai, Qiling, Ma, Zhen, Ren, Tian, Hu, Xinzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000869/
https://www.ncbi.nlm.nih.gov/pubmed/36900466
http://dx.doi.org/10.3390/foods12050951

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000869/
https://www.ncbi.nlm.nih.gov/pubmed/36900466
http://dx.doi.org/10.3390/foods12050951

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