期刊
NAHRUNG-FOOD
卷 48, 期 2, 页码 91-94出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/food.200300322
关键词
fermentation; physicochemical properties; resistant starch; sorghum; starch digestibility
The effect of natural fermentation of Tabat sorghum cultivar (Sorghum bicolor L. Moench) at 37degreesC for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increase in the titratable acidity. In vitro starch digestibility markedly increased as a result of fermentation, while resistant starch and total starch decreased. Results showed that iodine absorption capacity increased during fermentation. Fermented sorghum had more soluble starch and swelling power at 100degreesC than at 85 degreesC.
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