ArticleFrontiers in nutrition2023
Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (Food chemistry: X · 2026Review
- Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing.Foods (Basel, Switzerland) · 2024Review
- Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages.Food science & nutrition · 2024Article
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Authors and funding
11 authors at 5 institutions in 1 country.
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Abstract
Introduction: Tartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits. Methods: This work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and Results: Compared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min Discussion: These findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.
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