Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment

• Main Authors: Arshad, N. H., Mohd Zaman, Siti Aisyah, Rawi, M. H., Sarbini, Shahrul Razid
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/65320/1/%2810%29.pdf; http://psasir.upm.edu.my/id/eprint/65320/; http://www.ifrj.upm.edu.my/25%20(03)%202018/(10).pdf
• Institution: Universiti Putra Malaysia

Resistant starch is the non-digestible portion of starch that reaches the colon and act as a prebiotic to stimulate the activity and growth of beneficial gut microbiota. In the present study, resistant starch content of native (lemantak), commercialized and retrograded sago and starch was analysed,...