Abstract
The present study reports the effect of enzymatic debranching and heating-cooling treatment on morphology, crystallinity and thermal properties of resistant starch preparations from Solanum tuberosum, variety Kufri Bahar. Further, the proliferative and protective effect of resistant starch on viability of probiotic cultures in fermented milk during storage at refrigeration was also investigated. The results indicated that enzymatic treatment resulted in more crystalline form of resistant starch granules with an increased thermal stability. A strain specific prebiotic activity of potato resistant starch was observed with a higher proliferative activity towards Lactobacillus paracasei CD4 among the tested probiotic strains. In synbiotic fermented milk preparation, the supplementation of enzymatic treated resistant starch increased the viability of L. paracasei CD4 under refrigeration up to 14 days as compared to control (p < 0.05).
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