Rice, amongst cereals, has one of the highest potential for the development of functional foods and ingredients. It is commonly consumed in its polished state, but the whole gram or fractions of the grain can be modified by germination and/or fermentation to improve their nutritional and functional value. This study evaluates the use of rice for the production of isomalto-oligosaccharides through germination and solid-state fermentation in combination with enzymatic transglucosylation. In addition, rice fractions obtained by debranning are tested for their prebiotic potential using batch culture fermentations with specific probiotic strains and human faecal microbiota.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:497599 |
| Date | January 2009 |
| Creators | Saman, Premsuda |
| Publisher | University of Manchester |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
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