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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 393 - 393 (1page)
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This study investigated the effect of various heat treatments on the in vitro digestibility characteristics of sweet pumpkin flour and its application on muffin and noodle. The pumpkin flour was heat-treated by oven baking (OB), microwaving (MW), and steaming (ST). All heat-treated pumpkin flour showed relatively greater amount of resistant starch (RS) with ∼35.3% and OB pumpkin flour exhibited higher RS content than MW and ST pumpkin flours. The pumpkin noodles made with varying amount of OB pumpkin flour (0, 10, 15 ... 전체 초록 보기
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