Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities

Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities

Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT of colored rice flours showed restricted pasting p...

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Veröffentlicht in:Food research international 2018-01, Vol.103, p.182-191
Hauptverfasser: Wattananapakasem, Isara, Costabile, Adele, Suwannaporn, Prisana
Format: Artikel
Sprache:eng
Schlagworte:
Black waxy rice
Fluorescence in situ hybridization
Heat moisture treatment
Pullulanase
Synbiotic
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Zusammenfassung:Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT of colored rice flours showed restricted pasting properties, lower breakdown and higher thermal properties than native flour (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.10.027