Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion

Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion

In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and...

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Bibliographic Details
Main Authors: Mengshuang Hao, Xiaopei Zhu, Xiaolong Ji, Miaomiao Shi, Yizhe Yan
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
yam starch
konjac glucomannan
extrusion
structure
in vitro digestibility
Online Access:https://www.mdpi.com/2304-8158/13/3/463

Internet

https://www.mdpi.com/2304-8158/13/3/463

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