Influence of Cooking Method on Digestibility of Legume and Cereal Starches
作者:
S. E. FLEMING,
期刊:
Journal of Food Science
(WILEY Available online 1982)
卷期:
Volume 47,
issue 1
页码: 1-3
ISSN:0022-1147
年代: 1982
DOI:10.1111/j.1365-2621.1982.tb11012.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe influence of processing on starch nutrition was evaluated. Cereal starches including wheat, normal corn and high amylose corn; legume starches including field pea, kidney bean and mung bean; and potato starch and glucose were evaluated as carbohydrate sources. Starches were fed raw, or cooked in a pressure kettle or autoclave, dried in a spray drier or freeze‐drier, or simultaneously cooked and dried on a drum drier or by extrusion cooking. Except for potato and high amylose corn, cooking the starches provided no nutritional advantage, as evaluated by weight gain, feed efficiency ratio, or apparent protein digestibility. Spray‐dried starches were less dense and appeared to influence growth by restricting food consumpt
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