Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and In vitro Digestibility of Extruded Oat

Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and In vitro Digestibility of Extruded Oat–Corn Flour

Published:2022-01-25 Issue:3-4 Volume:74 Page:2100209
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Huo Rui¹^ORCID,Zhang Meili¹,Guo Xinyue¹,Zhang Yakun¹,Zhang Yuanyuan¹,Bai Xue¹,Zhang Jing¹

Affiliation:

1. Laboratory for Grain and Oil and Plant Protein Engineering College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100209

Reference28 articles.

1. Properties of Starch after Extrusion: A Review

2. Optimizing twin-screw food extrusion processing through regression modeling and genetic algorithms

3. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

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