Effect of composition on the structure and digestibility of starch in Idli batter

Effect of composition on the structure and digestibility of starch in Idli batter

Abstract This study investigates the effects of varying the proportion of parboiled rice, raw rice, mixed rice, and black gram on idli batter structure and starch digestibility. A total of six different batters (batters 1 to 6) were prepared by varying the composition of raw material. Batter 1 (Parb...

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Bibliographic Details
Main Authors: Leeann Roy, Somanathan Karthiga Reshmi, Jeyan Arthur Moses, Chinnaswamy Anandharamakrishnan
Format: Article
Language:English
Published: Wiley 2023-09-01
Series:Food Bioengineering
Subjects:
batter preparation
characterization
digestibility
enzyme activity
properties
starch structure
Online Access:https://doi.org/10.1002/fbe2.12059

Internet

https://doi.org/10.1002/fbe2.12059

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