Effects of extrusion on starch molecular degradation, order-disorder structural transition and digestibility—a review

HIGHLIGHTS

• who: Xiaoyue Huang and collaborators from the School of Food Science and Engineering, South China University of Technology, Guangzhou, China have published the research work: Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility—A Review, in the Journal: Foods 2022, 2538 of 22/08/2022

SUMMARY

As the main source of carbohydrates and energy in the diet, starch has a critical role for human health. Starch in food can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) according to its digestion . . .

 



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