Effects of removing endogenous non-starch components on the structure, physicochemical properties, and in vitro digestibility of Castanopsis sclerophylla flour

Key Points

• The removal of non-starch components enhances the in vitro digestibility of Castanopsis sclerophylla flour.
• Analysis showed significant changes in physicochemical properties after component removal, enhancing flour quality.
• Structural analysis indicated improved texture and composition, making the flour more suitable for various applications.
• These findings suggest potential functional benefits, warranting further examination in food science.