Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility-Reference-Cited by-同舟云学术

Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility

Published:2019 Issue:10 Volume:10 Page:6362-6373
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Sun Xuyang¹²³⁴,Yu Chen¹²³⁴,Fu Meixia¹²³⁴,Wu Di¹²³⁴,Gao Chengcheng¹²³⁴,Feng Xiao¹²³⁴,Cheng Weiwei¹²³⁴,Shen Xinchun¹²³⁴,Tang Xiaozhi¹²³⁴^ORCID

Affiliation:

1. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing

2. Nanjing University of Finance and Economics

3. Nanjing 210023

4. China

Abstract

The effects of processing variables on the degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated.

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01111K

Reference68 articles.

1. Dietary Polyphenols and the Prevention of Diseases

2. Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

3. Buckwheat as a Functional Food and Its Effects on Health