Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T<sub>o</sub>) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆H<sub>g&...

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Bibliographic Details
Main Authors: Muhammad Awais, Jawad Ashraf, Lili Wang, Liya Liu, Xiaoxue Yang, Li-Tao Tong, Xianrong Zhou, Sumei Zhou
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
mung bean
starch
gelatinization
glycemic index
structure
Online Access:https://www.mdpi.com/2304-8158/9/5/664

Internet

https://www.mdpi.com/2304-8158/9/5/664

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