Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)

Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)

Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this st...

Full description

Saved in:
Bibliographic Details
Main Authors: Jae-Geun Park, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Gels
Subjects:
short-chain glucan aggregates (SCGA)
noodle
resistant starch (RS)
non-digestible maltodextrin (NMD)
texture properties
in vitro digestibility of starch gel
Online Access:https://www.mdpi.com/2310-2861/11/1/6
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2310-2861/11/1/6

Similar Items