Structure and Digestive Qualities of Cooked Black Beans after Soaked in NaCl with the Assistance of Ultrasound

Structure and Digestive Qualities of Cooked Black Beans after Soaked in NaCl with the Assistance of Ultrasound

To investigate the effect of ultrasound assisted NaCl soaking on the structure and digestive characteristics of black beans, the scanning electron microscopy, infrared spectroscopy analysis, X-ray diffraction and other methods were used to analyze the mechanism of NaCl on the structure of black bean...

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Bibliographic Details
Main Authors: Xiufa HU, Yanmei CHEN, Xiling ZHANG, Chenqi GU, Man LI, Yangyang NING, Weichao GUAN, Chanmin ZHENG, Mingyang DONG, Die HU, Qingyu YANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-03-01
Series:Shipin gongye ke-ji
Subjects:
black beans
expansion ratio
pasting degree
starch hydrolysis rate
nacl soaking
ultrasound
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070069

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070069

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