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Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying

Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1...

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Main Authors: Linlin Li, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, Xu Duan
Format: Artigo
Language:Inglês
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
Chinese yam flour
microwave freeze-drying
physicochemical properties
starch digestibility
pasting properties
Online Access:https://www.mdpi.com/2304-8158/11/15/2324
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