In vitro fermentabilities of raw and cooked canna starches and their derivatives

In vitro fermentabilities of raw and cooked canna starches and their derivatives

The undigested residues remaining after amylase hydrolysis of raw and cooked canna starches, including native, retrograded, retrograded debranched, heat-moisture treated (HMT), hydroxypropylated and cross-linked starches, were in vitro fermented with pig cecal content. Fermentation of raw native can...

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Bibliographic Details
Main Authors: Yuree Wandee, Dudsadee Uttapap, Santhanee Puncha-arnon, Chureerat Puttanlek, Vilai Rungsardthong, Nuanchawee Wetprasit
Format: Article
Language:English
Published: Elsevier 2017-07-01
Series:Journal of Functional Foods
Subjects:
Canna starch
Resistant starch
Short-chain fatty acids
Butyric acid
In vitro fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617302487

Internet

http://www.sciencedirect.com/science/article/pii/S1756464617302487

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