Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles
Chaofan Zhao,
Jiankang Zhou,
Zhuo Zhang
et al.
Abstract:BACKGROUNDUnderstanding the effects of different additions of adzuki bean flour (ABF) on structural and functional characteristics of extruded buckwheat noodles is important in developing high‐quality starchy foods with desirable glycemic indexes. This study explored how varying amounts of ABF in extruded buckwheat noodles influenced their structural and functional characteristics.RESULTSThe findings indicated that adding ABF substantially boosted the levels of protein and flavonoids, while decreasing the cont… Show more
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