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- OpenAccess
Effect of Coleus tuberosus Flour High Resistant Starch Consumption in Glucose, Lipid, Digest and Short Chain Fatty Acid Profile in Normal Rats
並列摘要
This research was conducted to study the effect of processing methods on the resistant starch content of Coleus tuberosus and the influence of consumption of Coleus tuberosus flour toward profiles of glucose, lipids (total cholesterol, triglycerides, LDL, HDL), digest and Short Chain Fatty Acids (SCFA) in normal rats. Processing method affects the levels of resistant starch in the Coleus tuberosus starch. The results showed the levels of resistant starch of Coleus tuberosus with different processing are steaming-cooling: 9.5291±0.0724%; boiling-cooling: 9.1235±0.3680% and oven-cooling: 9.0306±0.9570%; raw Coleus tuberosus: 7.5243±0.2054%. Effect of Coleus tuberosus flour consumption with steaming-cooling process controlling glucose and lipid profile in normal rats compared to the other treatment processes. Short-chain fatty acid profiles in all processes showed the greatest proportion of acetic acid, followed by acid propionate and the last is butyric acid. This study shows that Coleus tuberosus flour that produced by heating and followed by cooling process can increase the levels of resistant starch and physiological benefits to the management profile of glucose, lipids, digest and SCFA in normal rats.
延伸閱讀
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