Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying

Resistant starch (RS) is beneficial for humans, especially for the diabetes. Raw potato had a great deal of RS, while most of which become digestible after gelatinization. Thus, few RS will be retained in potatoes after regular cooking. To preserve RS in cooked potatoes as much as possible, microwav...

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Detalles Bibliográficos
Autores principales: Peng, Zhangchi, Cheng, Linrun, Meng, Kaiwei, Shen, Yi, Wu, Dianxing, Shu, Xiaoli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9526131/
https://www.ncbi.nlm.nih.gov/pubmed/36193039
http://dx.doi.org/10.1016/j.crfs.2022.09.023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9526131/
https://www.ncbi.nlm.nih.gov/pubmed/36193039
http://dx.doi.org/10.1016/j.crfs.2022.09.023

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