In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1206-1213

  Bordoloi, Achinta ^a   Singh, Jaspreet ^a   Kaur, Lovedeep ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Cooked potato; Cultivars; Guar gum; In vitro starch digestion; Microstructure; Rheology

Indexed keywords

CELL WALLS; CONFOCAL LASER SCANNING MICROSCOPY; COOKED POTATO; CULTIVARS; DYNAMIC RHEOMETERS; GUAR GUMS; IN-VITRO; INTESTINAL FLUID; MICRO-STRUCTURAL; MICROSTRUCTURAL CHANGES; NEW ZEALAND; POTATO CULTIVARS; RHEOLOGICAL CHARACTERISTICS; SIMULATED DIGESTION; SMALL-INTESTINAL DIGESTION; STARCH HYDROLYSIS;

CONFOCAL MICROSCOPY; ENZYMES; HYDROLYSIS; MICROSTRUCTURE; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; VISCOSITY MEASUREMENT;

STARCH;

GUAR GUM; STARCH; WATER;

ARTICLE; CELL WALL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIGESTION; ENZYME ACTIVITY; FLOW KINETICS; HYDROLYSIS; HYDROPHILICITY; IN VITRO STUDY; INTESTINE FLUID; PH; POTATO; SMALL INTESTINE; VISCOSITY;

AGRIA; CYAMOPSIS TETRAGONOLOBA; SOLANUM TUBEROSUM;

EID: 84859793115     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.063     Document Type: Article

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