Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava Starches

Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava Starches

Dietary fibre deficiency has been associated with various global health challenges. Starch, as a main component of many staple foods, is typically very low in fibre content. The primary aim of this research was to increase the dietary fibre and alter the physicochemical properties of some common and...

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Bibliographic Details
Main Authors: Disala Menuwara Arachchi, Anthony Halim, Gbemisola Fadimu, Asgar Farahnaky, Mahsa Majzoobi
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
starch citrate
natural modification of starch
resistant starch
dietary fibre
quinoa starch
underutilised crops
Online Access:https://www.mdpi.com/2304-8158/14/2/164
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