Starch is used as a raw material in many processed foods and in industrialized products for
non-food purposes. However, in their native form or after gelatinization, starches do not …

Extrusion is a crucial food processing technique that involves mixing, heating, shearing,
molding, and other operations to modify the structures and properties of food components …

Abstract Effects of the combination of extrusion pretreatment and enzymatic hydrolysis on
corn starch are investigated through its microstructural and physicochemical properties. This …

Dry rice noodles are associated with difficulties in rehydration and high cooking losses. The
aim of this research was to improve the rehydration and edible quality of dried rice noodles …

In this study, we developed dry, flat potato starch noodles with an ideal taste and low
digestibility. Peanut oligopeptide and potato starch were combined to form dry, flat potato …

Native and extruded corn and potato starches were evaluated for microstructure, functional
characteristics, and in vitro digestibility. Extrusion treatments were carried out at …

Although dried flat starch noodles have been widely popular in Asian countries, the problem
of long rehydration time needs to be solved. In this study, dried flat potato starch noodles …

In order to improve the structure and cooking quality of extruded whole buckwheat noodles
(EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat …

Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained
increasing attention due to recent changes in consumer diet behavior. Rapid rehydration …

Research was conducted to investigate the effects of egg white protein and soy protein
powder addition on physicochemical properties of banana pasta. The levels of protein …