Preparation of Glutinous Millet Resistant Starch by Thermal-press Processing Method and the Effect of Its Addition Amount on the Texture and GI of Biscuits

Preparation of Glutinous Millet Resistant Starch by Thermal-press Processing Method and the Effect of Its Addition Amount on the Texture and GI of Biscuits

In this study, the effects of starch emulsion concentration, autoclave time and autoclave temperature on the preparation of glutinous millet resistant starch (GMRS) were systematically investigated by using the yield of GMRS as the detection index. Then, the physicochemical properties and microstruc...

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Bibliographic Details
Main Authors: Sumin ZHANG, Yan CUI, Xiaowen WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-03-01
Series:Shipin gongye ke-ji
Subjects:
thermal-press processing
resistant starch
physicochemical properties
microstructure
biscuits
in vitro digestion
glycemic index
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060017

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