Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles

Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles

Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were i...

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Bibliographic Details
Main Authors: Miaomiao Shi, Yirui Chen, Xiaopei Zhu, Xiaolong Ji, Yizhe Yan
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
modified yam flour
yam noodles
textural property
in vitro digestive properties
Online Access:https://www.mdpi.com/2304-8158/14/1/77
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