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不同单甘油对印加大米粉中粉消化能力的影响

Shiming Zhou1, Yueyue Yang1, Qingyue Liu1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food chemistry
|May 23, 2025
PubMed
概括

将特定的单甘油添加到印加米粉中,可以显著提高耐性粉含量和热稳定性. 这项研究通过提高粉的消化能力来支持开发低血糖指数的食品.

关键词:
挤出 挤出 挤出印加米粉是指的 米粉.单糖是一种单糖.

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