Production of resistant starch type III from native sago starch as potential prebiotic

Ahmad, Abdul Muhaimin (2015) Production of resistant starch type III from native sago starch as potential prebiotic. [Project Paper] (Submitted)

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Abstract

Resistant starch (RS) is a sum of starch that escaped gastrointestinal digestion and can be fermented by colonic microorganisms to produce short chain fatty acids (SCFA). Due to the similar properties, resistant starch is a potential prebiotic. Prebiotic is non-digestible food ingredients that selectively stimulate the growth and/or activity of gut microorganisms, thus promote the host health. Sago starch is abundance in Sarawak, usually used as main food ingredient such as in pancake, pearl and pudding. The production and utilisation of sago starch as functional food is currently limited. The main focus of this study is to create resistant starch type III from Sarawak's native sago starch as potential prebiotic. The resistant starch will be produced via retrogradation process and with the aid of enzyme, pullulanase. From this study, it showed that there are no significant different of resistant starch content among native sago starch and modified sago starches (RS3).

Item Type:	Project Paper
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	01 Oct 2024 00:35
Last Modified:	01 Oct 2024 00:35
URI:	http://psaspb.upm.edu.my/id/eprint/2027

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