Title: Title: Quality improvement of thai fresh rice noodle restructured with starch digested enzyme and resistant rice starch type III

Biography:

Jirapa Pongjanta has completed her Master degree at the age of 28 years from University Putra Malaysia from the Faculty of Biomedical and Health Science (Nutrion and Community Health) and  Ph.D on Food Nutrition from Kasetsart University, Thailand in 2010. She is Assistant Professor within the feild of Food Science and Technology. Her has published about 50 papers in reputed journals and conference proceeding. Her also has been serving as an bind reviewer of academic journal. 

Abstract

The effect of immobilized cells with annealing modification of  gross michale green banana flour (AMGMGBF) on physicochemical and microbiological properties of synbiotic powder and to investigate the survival of cells under simulated gastrointestinal conditions. Probiotic Lactobacillus acidophilus TISTR 1338 were used while AMGMGBF were used as prebiotic and immobilization support. Immobilization of cells with AMGMGBF was prepared by added of 5, 10, 15 and 20% of AMGMGBF in suspension cells culture with 0.98% sodium alginate in sterized of 0.85% sodium choride solotion (w/v) and than mixed well to soft foam prior freeze dried for 8 hrs and grinded pass through 80 mesh screen before package in chitosan capsule and aluminium foil. The symbiotic banana powder samples were storage at 5^oC for 10, 20, 30, 40, 50  and 60 days prior analysis on morphological image, viable cell of number L. acidophilus and surviver in simulated gastric and intestinal juices. The results revealed that the capsule synbiotic added with 5, 10, 15 and 20% of AMGMGB was significant higher in the viability of immobilized cells (p<0.05) than the aluminium foil packaged. While, the both storage time was not significant (p>0.05) on the viability of immobilized cells. Moreover, the L. acidophilus viable cell number  was maintained 8.60 and 8.47 log CFU g⁻¹ of 10 and 15% of AMGMGBF, respectively. The level of AMGMGBF in synbiotic powder did not significantly influenced on the survival of probiotic cultures (p>0.05) with survived when exposed to simulated gastric and intestinal juices.