Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation

Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation

This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal...

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Bibliographic Details
Main Authors: Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
starch
pulses
bread
peas
ingredient formulation
Online Access:https://www.mdpi.com/2304-8158/14/2/328
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