Abstract
The purpose of this study was to elucidate the structural, physicochemical, prebiotic, and in-vitro digestibility properties of enzymatically modified waxy rice flour (EM_WRF). Waxy rice flour (WRF) was enzymatically modified with different concentrations of pullulanase (25, 50, and 75 NPUN per g of dry basis WRF). According to XRD analysis, the A-type XRD pattern of WRF was changed to a B+V-type XRD pattern by pullulanase treatment. In the in-vitro starch digestibility study, it was found that resistant starch content (30.12–34.53%) of EM_WRF were significantly higher than that of WRF (17.34%). After fermentation of EM_WRF for 24 h, the total viable counts of L.acidophilus ATCC 4356 and L.rhamnosus ATCC 7469 on all EM_WRF was significantly higher than those on inulin. The results indicated that EM_WRF has a great prebiotic potential for the functional food industry.
| Original language | English |
|---|---|
| Pages (from-to) | 89-105 |
| Number of pages | 17 |
| Journal | Food Biotechnology |
| Volume | 37 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2023 |
Bibliographical note
Publisher Copyright:© 2023 Taylor & Francis Group, LLC.
Keywords
- Waxy rice flour
- modification
- prebiotic activity
- pullulanase
- resistant starch
Fingerprint
Dive into the research topics of 'Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver