Effects of Curculigo pilosa supplementation on antioxidant and antidiabetic activities of yam flour
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04872-x
Abstract: The practice of using nutritional knowledge to enhance the general health of the populace forms the basis of food fortification. In this study, an antioxidant-rich Curculigo pilosa is substituted (1, 3, 5 and 10%) into… read more here.
Keywords: pilosa supplementation; yam flour; effects curculigo; curculigo pilosa ... See more keywords
Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.02.064
Abstract: The objective of this study was to investigate the effects of hydrothermal treatments (heat-moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in vitro digestibility of yam starch and yam flour. Hydrothermal treatments… read more here.
Keywords: vitro digestibility; properties vitro; physicochemical properties; yam flour ... See more keywords