The formation of resistant starch (RS) may be increased by performing fermentation using amylase-pullulanase producer Lactic Acid Bacteria (LAB) followed by autoclaving-cooling. Taro has relatively high amylose content (25,78 persen) that can be converted into resistant starch by retrogradation process. Taro (Colocasia esculenta) was considered potential as a source of prebiotic because it contains resistant starch (3,5-4,0 persen) and oligosaccharides such as inulin (1,72 mg/g) and raffinose (8,60 mg/g). Prebiotic is functional food component that can stimulate the growth of probiotic bacteria in the colon.
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