Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch

Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch

Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro starch hydrolysis of the modified starches were...

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Bibliographic Details
Main Authors: Israel Olusegun Otemuyiwa, Anjolaoluwa Funmilayo Aina
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
breadfruit
microwave
starch digestibility
acetylation
glycemic index
Online Access:http://dx.doi.org/10.1080/10942912.2020.1861007

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