Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours
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- 作者：Xuetao Chen ; Xia Li ; lixia2008@tju.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Xinhui Mao ; Hanhan Huang ; Jing Miao ; Wenyuan Gao ; pharmgao@tju.edu.cn" class="auth_mail" title="E-mail the corresponding author ; biochemgao@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fritillaria thunbergii Miq. flour ; Drying methods ; Starch ; SEM ; XRD ; In vitro digestibility
- 刊名：Food and Bioproducts Processing
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：98
- 期：Complete
- 页码：266-274
- 全文大小：2282 K
文摘
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Fritillaria thunbergii had a higher active component when hot air-dried at 60 °C.
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F. thunbergii hot air-dried at 60 °C had more resistant starch.
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Microwave drying caused significant damage to the crystal structure of starch.
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Hot air drying at 60 °C is an effective method of drying F. thunbergii.
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