Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder

IntroductionTartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits.MethodsThis work investigated the effect of two d...

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Bibliographic Details
Main Authors: Zhuo Zhang, Yongqiang Liang, Liang Zou, Yunan Xu, Mengzhuo Li, Bao Xing, Manli Zhu, Yichen Hu, Guixing Ren, Lizhen Zhang, Peiyou Qin
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-03-01
Series:Frontiers in Nutrition
Subjects:
instant powder
Tartary buckwheat
adzuki bean
extrusion
flavonoids
α-glucosidase inhibitory activity
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1113327/full

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https://www.frontiersin.org/articles/10.3389/fnut.2023.1113327/full

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