Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni

Due to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the tex...

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Veröffentlicht in:	Starch - Stärke 2021-03, Vol.73 (3-4), p.n/a
Hauptverfasser:	Khoozani, Amir Amini, Rad, Aziz Homayouni, Keshtiban, Ata, Pirouzian, Haniyeh Rasouli, Javadi, Mina, Shahbazi, Nayyer, Pourjafar, Hadi
Format:	Artikel
Sprache:	eng
Schlagworte:	Adhesion tests Cooking cooking loss Dietary fiber Moisture content Moisture resistance Oligosaccharides Pasta prebiotics Properties (attributes) Reduction resistant starches Sensory evaluation Starch texture Water absorption Water content
Online-Zugang:	Volltext
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