Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment

The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble...

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Bibliografische Detailangaben

Hauptverfasser:	Marijana Simić, Valentina Nikolić, Beka Sarić, Danka Milovanović, Marija Kostadinović, Slađana Žilić
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-10-01
Schriftenreihe:	Foods
Schlagworte:	maize flour dry heat treatment bioactive compounds technological properties solvent retention capacity in vitro digestibility
Online-Zugang:	https://www.mdpi.com/2304-8158/13/20/3314
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