Czech Journal of Food Sciences - Latest articles
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Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit
Thanh Le, Trang Tran, Tuyen Kha*
Czech J. Food Sci., 2024, 42(1):1-9 | DOI: 10.17221/136/2023-CJFS 
Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W·g–1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U·g–1 dry basis for...