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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |