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Effect of the degree of enzymatic hydrolysis on the physicochemical properties andin vitrodigestibility of rice starch

✍ Scribed by Kwang Yeon Lee; Suyong Lee; Hyeon Gyu Lee

Publisher
The Korean Society of Food Science and Technology
Year
2010
Tongue
English
Weight
392 KB
Volume
19
Category
Article
ISSN
1226-7708

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## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37Β°C 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 increas