Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation

Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation

The current study was aimed to enzymatically modify maize flour by using amylase and pullulanase in combination for increasing the yield of resistant starch type III (EM-RSIII). The enzymatic treatment imparts unique desired physicochemical properties to the maize flour including resistant starch co...

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Bibliographic Details
Main Authors:	Anum Khan, Samiya Siddiqui, Ubaid Ur Rahman, Huma Ali, Marium Saba, Farah Andleeb Azhar, Muhammad Maqsood Ur Rehman, Aamer Ali Shah, Malik Badshah, Fariha Hasan, Samiullah Khan
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2020-01-01
Series:	International Journal of Food Properties
Subjects:	resistant starch maize flour digestibility nutritional properties resistant starch containing cookies
Online Access:	http://dx.doi.org/10.1080/10942912.2020.1742736

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