Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interaction...

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書誌詳細

出版年:	Foods
主要な著者:	Weiwei Hu, Wen Zhang, Zhiguo Zhang, Shengfa Shen, Guoquan Lu, Weicheng Wu
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-12-01
主題:	sweet potato starch noodle maltodextrin physicochemical properties cooking quality interaction
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/24/4082