Events The 2nd International Electronic Conference on Applied Sciences

Event submissions

Published

10.3390/ASEC2021-11183 (registering DOI)

This submission belongs to the session H. Foods Science and Technology of the event The 2nd International Electronic Conference on Applied Sciences

Published date

15 Oct, 2021

Academic Editor

Nunzio Cennamo

Citation

Yuree Wandee, Dudsadee Uttapap, In vitro fermentation of resistant canna starches, in Proceedings of The 2nd International Electronic Conference on Applied Sciences, 15 October–31 October 2021, MDPI: Basel, Switzerland, doi: 10.3390/ASEC2021-11183

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In vitro fermentation of resistant canna starches

Yuree Wandee ¹

Dudsadee Uttapap ¹

1. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Thailand

Abstract

The indigestible residues remaining after amylase hydrolysis of native, acetylated (AC) and octenylsuccinylated (OSA) canna starches were in vitro fermented with pig faeces. Fermentation of AC starch produced the highest amounts of total short-chain fatty acid (SCFA) (77.1 mM), followed by native (73.9 mM) and OSA (64.2 mM) starches, respectively. Fermentation of native starch generated butyric acid as a main SCFA, while acetic acid was a major component of SCFAs derived from AC and OSA starches. Significant variability in SCFA production and proportion of of individaul SCFA were observed between the individual donor samples.

Keywords

Resistant canna starch

Short chain fatty acid

Acetylated starch

Octenylsuccinylated starch

Manuscript

Revised 2_Proceedings_MDPI 2021_Fermemtation of canna starch.pdf

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