Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-03-16-0068-fi
Abstract: The objective of this study was to produce a pea flour ingredient with higher slowly digestible (SDS) and resistant (RS) starch fractions for functional food applications. Heat-moisture treated flour (HMTF) in the presence of citric,… read more here.
Keywords: pea flour; starch digestibility; vitro starch; structure physicochemical ... See more keywords
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.838963
Abstract: Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can… read more here.
Keywords: lactic fermentation; pea flour; fermentation; digestibility peas ... See more keywords