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In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking

Yutong Zhang1, Yanjun Zhang2, Bo Li3

  • 1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China.

International Journal of Biological Macromolecules
|October 21, 2018
PubMed

Keywords:
DigestibilityImproved extrusion cooking technologyJackfruit starch

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