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Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

✍ Scribed by Lerdluksamee, Chutima; Srikaeo, Khongsak; Tutusaus, Josep Anton Mir; Diéguez, Juan García

Book ID
121702575
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
1020 KB
Volume
97
Category
Article
ISSN
0144-8617

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