Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods

Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods

This study examined the effect of calcium hydroxide (Ca(OH)<sub>2</sub>, 0.6%, <i>w</i>/<i>w</i>) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, <i>w</i>/&l...

Full description

Bibliographic Details
Main Authors: Xinxin Ding, Xiaoping Li, Qiling Cai, Zhen Ma, Tian Ren, Xinzhong Hu
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
Tartary buckwheat
starch-rutin complex
calcium hydroxide
pre-gelatinization
co-gelatinization
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/12/5/951

Internet

https://www.mdpi.com/2304-8158/12/5/951

Similar Items