Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour

Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour

Sweet potato is a rich source of resistant starch, fibre, vitamins and minerals, which is associated with healthy benefits. In this study, the effects of high hydrostatic pressure (HHP) treatment at 200–600 MPa on the digestibility of sweet potato flour (SPF) through starch composition analysis, in...

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Bibliographic Details
Main Authors: Chi-Pei Wu, Bo-Chi Huang, Chin-Lin Hsu, Chung-Yi Wang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Sweet potato
High pressure
Slowly digestible starch
Glycemic index
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002051

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http://www.sciencedirect.com/science/article/pii/S2772502224002051

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