Main Article Content
Functional properties of eight varieties of Thai rice (Khao Dawk Mali 105, Khao Tah Haeng, Leuang Pratew, Khao Doi, Purple Rice, Khao Hawm Nin, Sang Yod and Red Hawm) were studied for antioxidant capacity (DPPH radical-scavenging method, ABTS radical cation decolorization assay and total phenolic) and the synergistic effects of probiotic (Lactobacillus bulgaricus TISTR 451, Lactobacillus lactis TISTR 452 and Lactobacillus casei TISTR 453) microorganism growth (turbidimetrically, probiotic cell count and resistant starch content). The result showed that the colored rice have more antioxidant efficiency than the non-colored rice (p < 0.05). Especially, Red hawm rice and Hawm Nin rice were found to have the highest antioxidant capacity compared to the other rice. When synergistic effects of 3 probiotics were studied, the result showed that three probiotics could use the carbon-source from those rice varieties. Leuang Pratew and Khao Tah Haeng rice exhibited the highest synergistic effect of probiotic growth according to the high level of resistant starch content.
Keywords: rice; antioxidant capacity; resistant starch; probiotic
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