Prebiotic Potential of Resistant Starches and Dietary Fibers of Sri Lankan Traditional Rice Varieties and its Application in the Food Industry

Abstract

This study was conducted to investigate the prebiotic potential of selected traditional rice varieties by inoculating with probiotic bacterium Lactobacillus plantarum.Suwandel, Pachchaperumal, Kaluheenati, Five traditional rice varieties; Kuruluthuda Madathawalu BG-358 and as treatments and as control, were used in flour form. Dietary fiber (DF) and resistant starch (RS) content of selected varieties were measured according to AOAC method 2009AOAC method .01, 2011AOAC method .25 and 2002. Modified culture media was prepared by combining agar with rice flour in 4:1 ratio and MRS L.plantarum was inoculated while inhibiting other bacterial growth using ciprofloxacin. Colony forming units (CFU) and prebiotic activity score (PAS) was calculated by inoculating as the probiotic and was used L. plantarum Escherichia coli as enteric bacteria. Rice idli mix was developed by using two rice varieties with highest PAS value and the best product was determined by a sensory evaluation with twenty five semi-trained panelists. According to the results of DF, RS, CFU and PAS evaluation, all traditional varieties were significantly higher ( <0.05) compared to p control variety.possesses significantly ( <0.05) the highest value of Kaluheenati p 6.97±0.03% and 2.53 ± 0.02% for DF and RS respectively. CFU were varied from 1.87 ± 0.04x10 to 2.58 ± 0.05 x10 and highest CFUs were reported in . PAS 7 7Kaluheenati was varied from 1.23 ± 0.01 to 1.46±0.02 and was reported significantly Kaluheenati higher ( <0.05) score compared to other traditional varieties. Best idli mix was p combination of and in 1:1 ratio. The kaluheenati suwandel results revealed that kaluheenati has the highest DF, RS and higher PAS reflects traditional varieties have higher prebiotic potential.