Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour

In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG cont...

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Detalles Bibliográficos
Autores principales: Sopawong, Pornnutcha, Warodomwichit, Daruneewan, Srichamnong, Warangkana, Methacanon, Pawadee, Tangsuphoom, Nattapol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407196/
https://www.ncbi.nlm.nih.gov/pubmed/36010474
http://dx.doi.org/10.3390/foods11162473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407196/
https://www.ncbi.nlm.nih.gov/pubmed/36010474
http://dx.doi.org/10.3390/foods11162473

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