Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility

摘要: Resistant starch (RS) has shown benefits to gastrointestinal health, but it is present in only small amounts most grain-based foods. The purpose of this study was increase RS whole wheat flour improve its potential health benefits. Zero 7 cycles cooking (20 min, boiling water) and freezing (-18 oC, 23 h) water (1:15 %w/v) were performed. Increasing cooking-freezing increased from 1.03 8.07% during vitro digestion. During faecal fermentation, increasing short chain fatty acids, mainly propionate. Increases butyrate also noted the first 8 h fermentation. All flours resulted significant increases Bifidobacterium >0.5 log fermentation compared baseline. Thus, even modest content modulated metabolic activity gut microbiota production beneficial metabolites.