FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles

FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles

There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet potato flour (PFSPF) having different particl...

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Bibliographic Details
Main Authors: Muhammad Azeem, Syed Abdul Wadood, Tahir Mahmood Qureshi, Muhammad Anees Ur Rehman, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Asmahan A. Ali
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Purple sweet potato noodles
particle size
physicochemical properties
in vitro starch digestibility
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2024.2433229
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https://www.tandfonline.com/doi/10.1080/10942912.2024.2433229

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