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Effects of endogenous non-starch components on the starch digestibility of breadfruit flour based on extrusion

Yutong Zhang1, Mingsen Wang2, Chem Mouylin3

  • 1Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, National Center of Important Tropical Crops Engineering and Technology Research, Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533; Chinese Academy of Tropical Agricultural Sciences, Haikou 570105, Hainan, China; Sanya Research Institute, Chinese Academy of Tropical Agriculture Sciences, National Key Laboratory for Tropical Crop Breeding, Sanya 572025, Hainan, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food Chemistry
|May 23, 2026
PubMed

Keywords:
Breadfruit flourEndogenous non-starch componentsExtrusion cookingStarch digestibilityStructural characterization

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