Effect of Modified Rice Starch on Enhancing Survival of Probiotic Lactiplantibacillus plantarum BL60a in Synbiotic Gummy Candy Supplemented with Khao-Mak
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Abstract
Foods containing probiotics are classified as functional foods. One critical point is the high content of live probiotics in the products. This research aimed to develop synbiotic gummy candies supplemented with khao-mak that has high probiotic survival after storage. Yeast and mold were isolated from look-pang-khao-mak for use as a starter culture for khao-mak production. The yeast isolates were identified as Saccharomycopsis oxydans YKa22f and Wickerhamomyces lynferdii YKa22f, while the mold isolates were identified as Aspergillus flavus MA22d and A. oryzae MSri30a. There were four formulations of synbiotic gummy candy supplemented with khao mak, including those without prebiotics (GL01), with inulin (GL02), with fructo-oligosaccharides (GL03), and with modified rice starch (GL04). It was found that all four formulations of synbiotics mixed with khao-mak had antioxidant activity even after being stored for two months. Additionally, after two months of storage, the modified rice starch formulation showed probiotic Lactiplantibacillus plantarum BL60a survival significantly higher than that of other formulations. Therefore, using probiotics and prebiotics as gummy candy supplemented with khao-mak could be a promising probiotic food application.
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