Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral...

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Bibliographic Details
Main Authors: Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Candace E. Martin, Indrawati Oey
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
mastication
starch digestibility
protein digestibility
texture
particle size
α-amylase
Online Access:https://www.mdpi.com/2304-8158/10/11/2540

Internet

https://www.mdpi.com/2304-8158/10/11/2540

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