Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand.
Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand.
Food Chem. 2015 Jul 15;179:85-93. doi: 10.1016/j.foodchem.2015.01.119. Epub 2015 Jan 31.
Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together.
对麻薯淀粉及其衍生物（回生、回生去分支和交联）进行评估，以确定其是否适合用作米粉产品中的益生元来源。用这些测试淀粉替代 20%的米粉，对获得的面条进行形态、烹饪品质、质构特性和产生短链脂肪酸 (SCFA) 的能力进行分析。交联麻薯淀粉可提高米粉面条的拉伸强度和伸长率。由米粉制成的面条的总膳食纤维 (TDF) 含量为 3.0%，当用回生和回生去分支淀粉替代米粉时，TDF 含量分别增加到 5.1%和 7.3%。含有 20%回生去分支淀粉的面条的烹饪品质和质构特性大多相当，而产生 SCFA 和丁酸的能力优于对照米粉；煮熟的面条条也不太容易粘在一起。
