Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Food Chemistry

Volumn 233, Issue , 2017, Pages 1-10

  Srichuwong, Sathaporn ^a   Curti, Delphine ^a   Austin, Sean ^a   King, Roberto ^a   Lamothe, Lisa ^a   Gloria Hernandez, Hugo ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cereals; Physicochemical property; Pseudocereals; Starch; Whole grain

Indexed keywords

AMYLOPECTINS; CHAINS; ENZYMATIC HYDROLYSIS; ENZYMES; GELATION; GRAIN (AGRICULTURAL PRODUCT); PROTEINS;

AMYLOLYTIC ENZYMES; CEREALS; PHYSICOCHEMICAL PROPERTY; PSEUDOCEREALS; STARCH DIGESTIBILITIES; STARCH GELATINIZATION; STARCH RETROGRADATION; WHOLE GRAINS;

STARCH;

AMYLASE; AMYLOPECTIN; AMYLOSE; ENZYME INHIBITOR; STARCH;

AMARANTH FLOUR; ARTICLE; CHENOPODIUM QUINOA; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FLOUR; GELATINIZATION; HYDROLYSIS; MAIZE; MILLET; NONHUMAN; PEARL MILLET; PHYSICAL CHEMISTRY; PIG; SCANNING ELECTRON MICROSCOPY; SORGHUM; SORGHUM FLOUR; STARCH DIGESTIBILITY; WHEAT; WHOLE GRAIN;

CHENOPODIUM QUINOA; FLOUR; MILLETS; SORGHUM; STARCH; WHOLE GRAINS;

EID: 85018498643     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.019     Document Type: Article

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