This study evaluated the effects of processing parameters—including slice thickness, citric acid concentration, steaming time, drying temperature, and duration—on the resistant starch content and m...
<p><strong>Tác giả:</strong> Trần Thị Thúy An, Lê Thị Vĩnh Bình, Nguyễn Thị Quỳnh Mai, Trịnh Quốc Thắng, Phan Văn Mẫn, Trần Chí Hải</p>
<p>This study evaluated the effects of processing parameters—including slice thickness, citric acid concentration, steaming time, drying temperature, and duration—on the resistant starch content and moisture content of purple yam (Dioscorea alata) flour. The suitable conditions for achieving the highest resistant starch (RS) content (24.28%) were identified as follows: 6 mm slice thickness, soaking in 0.5% citric acid for 30 minutes, steaming for 15 minutes, and drying at 70 °C for 5 hours. Scan...</p>
<p>📄 DOI: <a href="https://doi.org/https://doi.org/10.62985/j.huit_ojs.vol26.no5.700" target="_blank" rel="noopener">https://doi.org/10.62985/j.huit_ojs.vol26.no5.700</a></p>
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