Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles
The present study demonstrates that the additions of ABF improved the structure and hypoglycemic activity of extruded buckwheat noodles while decreasing starch digestibility, and the optimal value was reached at an ABF addition of 20%. The study might fill gaps in starch noodle research and provide a new strategy for the development of functional food in the food industry. © 2024 Society of Chemical Industry.
Authors
- Jiankang Zhou (ORCID: https://orcid.org/0000-0002-9147-3043)
- Chaofan Zhao (ORCID: https://orcid.org/0000-0002-7869-3420)
- Shengyuan Guo (ORCID: https://orcid.org/0000-0002-3457-9554)
- Fei Gao (ORCID: https://orcid.org/0000-0002-9226-3996)
- Wenting Wang (ORCID: https://orcid.org/0000-0002-9626-1568)
- Zhuo Zhang (ORCID: https://orcid.org/0000-0002-2944-1526)
- Yajie Xue
- Yu Bai (ORCID: https://orcid.org/0000-0002-8213-3127)
- Lizhen Zhang (ORCID: https://orcid.org/0000-0002-8418-4032)
- Yuting Zhu (ORCID: https://orcid.org/0000-0001-7412-7272)
- Guixing Ren
Institutions
- Chinese Academy of Tropical Agricultural Sciences (CN)
- Shanxi University (CN)
- Chengdu University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-14
- DOI
- https://doi.org/10.1002/jsfa.13894
- Citations
- 7
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.17