Abstract:Cereal Chem. 94(1):142-150The objective of this study was to produce a pea flour ingredient with higher slowly digestible (SDS) and resistant (RS) starch fractions for functional food applications. Heat-moisture treated flour (HMTF) in the presence of citric, gallic, or vanillic acids and esterified flour (EF) with citric acid were prepared and analyzed for structure and functionality using in vitro starch digestibility, differential scanning calorimetry, Rapid Visco Analyzer, swelling factor (SF), amylose lea… Show more
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