Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The...

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Bibliographic Details
Main Authors: Kamila Kapusniak, Karolina Lubas, Malwina Wojcik, Justyna Rosicka-Kaczmarek, Volodymyr Pavlyuk, Karolina Kluziak, Idalina Gonçalves, Joana Lopes, Manuel A. Coimbra, Janusz Kapusniak
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
dietary fiber
resistant dextrin
potato starch
modified starch
microwave heating
molecular structure
Online Access:https://www.mdpi.com/1420-3049/26/18/5619

Internet

https://www.mdpi.com/1420-3049/26/18/5619

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