Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion
In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/3/463 |