The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-02-28 DOI:10.1080/19476337.2024.2318343

Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele

引用次数: 0

Abstract

This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of...

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木薯根与虎耳草籽复合粉的体外淀粉消化率、糊化性和抗氧化性

本研究确定了在发酵木薯粉中加入山核桃粉对木薯粉的淀粉消化率、功能属性、糊化性能和抗氧化特性的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.