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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Detalhes bibliográficos

Principais autores:	Qingqing Liu, Shunhua Zhang, Chutian Lin, Zhengping Duan, Hang Shu, Jiayi Gao, Aihong Cao, Yisha Xie, Qingru Liu, Yongjun Yuan, Chen Xia, Jian Chen
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-01-01
coleção:	Food Chemistry: X
Assuntos:	Extruded rice pasta Konjac glucomannan Curdlan Qualities Starch digestibility
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157525012507
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