Investigating the Impact of Dragon Fruit Peel Waste on Starch Digestibility, Pasting, and Thermal Properties of Flours Used in Asia

As a by-product of dragon fruit consumption, dragon fruit peel (DFP) was developed into powder as a natural ingredient. Nevertheless, the effect of DFP on the physicochemical properties of flours used in Asian food processing and cooking remains unknown. In this study, starch digestibility, thermal,...

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Detalles Bibliográficos
Autores principales: Chumroenvidhayakul, Siriwan, Thilavech, Thavaree, Abeywardena, Mahinda, Adisakwattana, Sirichai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321922/
https://www.ncbi.nlm.nih.gov/pubmed/35885274
http://dx.doi.org/10.3390/foods11142031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321922/
https://www.ncbi.nlm.nih.gov/pubmed/35885274
http://dx.doi.org/10.3390/foods11142031

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