Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

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• 作者：Xuetao Chen ; Xia Li ; ^{lixia2008@tju.edu.cn} ; Xinhui Mao ; Hanhan Huang ; Tingting Wang ; Zhuo Qu ; Jing Miao ; Wenyuan Gao ; ^{pharmgao@tju.edu.cn}
• 关键词：Yam flour ; Drying ; Scanning electron microscope ; Polarized optical microscopy ; X-ray diffraction ; In vitro starch digestibility ; Antioxidant capacity
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：224-232
• 全文大小：1559 K
• 卷排序：224

文摘

The starch granules of microwave dried yam flour was gelatinization. Freeze dried yam can as a source of hypoglycemic and lipid-lowering functional foods. Hot air dried can be considered as an alternative method for sulphur fumigation dried.