Effects of removing endogenous non-starch components on the structure, physicochemical properties, and in vitro digestibility of Castanopsis sclerophylla flour
Key Points
The removal of non-starch components enhances the in vitro digestibility of Castanopsis sclerophylla flour.
Analysis showed significant changes in physicochemical properties after component removal, enhancing flour quality.
Structural analysis indicated improved texture and composition, making the flour more suitable for various applications.
These findings suggest potential functional benefits, warranting further examination in food science.
Effects of removing endogenous non-starch components on the structure, physicochemical properties, and in vitro digestibility of Castanopsis sclerophylla flour | Synapse