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- W4283163272 abstract "As a resistant starch, malate starch was prepared by dry heat treatment of corn starch with L-malic acid. Compared with the native starch, the peak viscosity, breakdown, and final viscosity of malate starch are significantly reduced. To solve the problem of fast digestion of noodles, the medium glycemic noodles were manufactured from blends of wheat flour and malate starches having different degrees of substitution (0.0082%–0.0202%) at different proportions (1%–7%). The cooking loss, texture and starch digestibility of the cooked noodles were studied. Adding 3% malate starch caused the largest stretching distance and breaking force. Increase of malate starch content resulted in the reduction in tensile properties of noodles. The glucose release and starch hydrolysis rate of the different noodles increased rapidly in the first 30 min, and tended to be flat after 60 min. When the amount of malate starch exceeded 3%, the pGI of noodles was below 70, which could be called medium GI noodles. Therefore, malate starch is an ideal anti-digestive starch. The sensory quality of the noodles was the best when the addition amount of malate starch was 3%." @default.
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- W4283163272 date "2022-09-01" @default.
- W4283163272 modified "2023-10-11" @default.
- W4283163272 title "Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles" @default.
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- W4283163272 doi "https://doi.org/10.1016/j.ijgfs.2022.100558" @default.
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