Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (<i>Nelumbo nucifera</i>) Seed Flour

In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG cont...

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主要な著者:	Pornnutcha Sopawong, Daruneewan Warodomwichit, Warangkana Srichamnong, Pawadee Methacanon, Nattapol Tangsuphoom
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-08-01
シリーズ:	Foods
主題:	sacred lotus lotus seed flour physical modification enzymatic modification starch digestibility
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/16/2473
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