Structural modification and dynamic<i>in vitro</i>fermentation profiles of precooked pea starch as affected by different drying methods
Danni Chang, Zhen Ma, Xiaoping Li, Xinzhong Hu
Abstract
species after the fermentation of ODPS corresponded well with its highest propionate and butyrate concentration. The results obtained are expected to help food processors to tailor the drying method during the manufacture of processed starch samples with desirable structural features and prebiotic properties.
Topics & Concepts
FermentationStarchFood scienceIn vitroChemistryResistant starchChemical engineeringBiochemistryEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods