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Synergistic effects of konjac glucomannan and curdlan on the qualities and starch digestibility of extruded gluten-free rice pasta

Konjac glucomannan (KGM, 6 %) and curdlan (CUD, 1–3 %) were mixed with rice flour to develop extruded rice pasta with improved qualities and reduced starch digestibility. Moreover, the underlying mechanisms were explored. When KGM and CUD were added, the pasting viscosities, the apparent viscosity,...

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Guardat en:
Autors principals: Qingqing Liu, Shunhua Zhang, Chutian Lin, Zhengping Duan, Hang Shu, Jiayi Gao, Aihong Cao, Yisha Xie, Qingru Liu, Yongjun Yuan, Chen Xia, Jian Chen
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2026-01-01
Col·lecció:Food Chemistry: X
Matèries:
Extruded rice pasta
Konjac glucomannan
Curdlan
Qualities
Starch digestibility
Accés en línia:http://www.sciencedirect.com/science/article/pii/S2590157525012507
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