Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1420-1426

  Sasaki, Tomoko ^a   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Guar gum; Konjac glucomannan; Pectin; Starch digestibility; Xanthan gum

Indexed keywords

APPARENT VISCOSITY; CORN STARCH; DIALYSIS TUBES; GUAR GUMS; IN-VITRO; KONJAC GLUCOMANNAN; MIXED SYSTEMS; NON-STARCH POLYSACCHARIDES; PECTIN; RAW STARCH; RICE STARCH; STARCH SUSPENSION; XANTHAN GUM;

DIALYSIS; GLUCOSE; TUBES (COMPONENTS); VISCOMETERS;

STARCH;

AMYLOSE; GLUCOSE; GUAR GUM; MANNAN; PECTIN; POLYSACCHARIDE; STARCH; XANTHAN;

ARTICLE; DIALYSIS; DIFFUSION; DIGESTION; HYDROLYSIS; IN VITRO STUDY; SHEAR RATE; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 84859788402     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.029     Document Type: Article

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