Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 12, Pages 2647-2653Publisher
WILEY
DOI: 10.1111/ijfs.13553
Keywords
Bifidogenic; butyrogenic; functional carbohydrate; isomaltooligosaccharide; resistant starch
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Funding
- Royal Golden Jubilee (RGJ) PhD Program, The Thailand Research Fund (TRF)
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Starch-based carbohydrates, native rice starch (NRS), isomaltooligosaccharide produced from native rice starch (rIMO), commercial isomaltooligosaccharide (cIMO), resistant starch type 2 (RS2) and type 3 (RS3) were investigated the bifidogenic and butyrogenic properties. The result confirmed that the bifidogenic effect of rIMO (9.8 +/- 0.18) was comparable to cIMO (10.3 +/- 0.2). In addition, rIMO showed the highest support on growth of bifidobacteria during early fermentation (10 h), and it was not significantly different (P > 0.05) from cIMO after up to 70 h. Prebiotic index (PI) at 24 h fermentation of rIMO and cIMO was shown positive value and higher than RS3 and RS2. Meanwhile, NRS showed negative value means it has no prebiotic property. Interestingly, RS3 showed approximately twofold in butyrate production (132.3 mM) compared to rIMO and cIMO. In conclusion, IMO showed high bifidogenic effect; meanwhile, RS3 showed high butyrogenic property.
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