微波处理西米淀粉的消化率和细菌生长速率

IF 0.6 Q3 MULTIDISCIPLINARY SCIENCES Pertanika Journal of Science and Technology Pub Date : 2023-07-13 DOI:10.47836/pjst.31.5.10

M. Zailani, H. Kamilah, A. Husaini, Awang Zulfikar Rizal Awang Seruji, S. Sarbini

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引用次数: 0

摘要

西米淀粉富含抗性淀粉(RS)，但比其他商品淀粉利用率低。因此，要使淀粉具有附加价值，就必须进行改性。因此，目的是确定微波热处理(MHT)对西米淀粉消化率和益生菌生长速率的影响。在本研究中，MHT处理西米淀粉的时间长达20分钟。随着处理时间延长至15分钟，西米淀粉的消化率和细菌生长速度都有所增加。这表明MHT有可能提高西米淀粉的消化率，并根据益生菌的生长速度改善西米淀粉的益生元特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Digestibility and Bacterial Growth Rates of Microwave Treated Sago (Metroxylon sagu) Starch

Sago starch is rich in resistant starch (RS) but less utilised than other commercial starches. Hence, modification is essential to give an add-on value to the starch. Thus, the objective was to determine the influence of microwave heat treatment (MHT) on the digestibility and probiotic growth rates of sago starch. In this study, the starch was treated by MHT for durations of up to 20 min. The digestibility and bacterial growth rates increase as the treatment duration increases to 15 min. It implies the potential of the MHT in increasing the digestibility of the sago starch and improving its prebiotic property based on probiotic growth rates.

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来源期刊

Pertanika Journal of Science and Technology MULTIDISCIPLINARY SCIENCES-

CiteScore

1.50

自引率

16.70%

发文量

178

期刊介绍： Pertanika Journal of Science and Technology aims to provide a forum for high quality research related to science and engineering research. Areas relevant to the scope of the journal include: bioinformatics, bioscience, biotechnology and bio-molecular sciences, chemistry, computer science, ecology, engineering, engineering design, environmental control and management, mathematics and statistics, medicine and health sciences, nanotechnology, physics, safety and emergency management, and related fields of study.