Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interaction...

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Bibliographic Details
Main Authors: Weiwei Hu, Wen Zhang, Zhiguo Zhang, Shengfa Shen, Guoquan Lu, Weicheng Wu
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
sweet potato starch noodle
maltodextrin
physicochemical properties
cooking quality
interaction
Online Access:https://www.mdpi.com/2304-8158/11/24/4082

Internet

https://www.mdpi.com/2304-8158/11/24/4082

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