คุณสมบัติในการเสริมสร้างสุขภาพจากข้าวและถั่วของไทย: คุณสมบัติในการเป็นสารต้านอนุมูลอิสระและส่งเสริมการเจริญเติบโตของจุลินทรีย์สุขภาพ

Abstract

Functional properties of eight kinds of rice (Khao Dawk Mali 105 Rice, Khao Tah Haeng Rice, LeuangPratew Rice, Khao Doi Rice, Purple Rice, Khao Hawm Nin Rice, Sang Yod Rice and Red Hawm Rice) and legume (Black Gram Bean, Mung Bean, Red Kidney Bean, Soybean, Navy Bean, Azuki Bean, Black Soybean and Red Bean) were studied for antioxidant capacity (DPPH radical-scavenging method, ABTS radical cation decolorization assay, total phenolic and anthocyanins content) and the synergistic effects of probiotic microorganism (Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus casei and Lactobacillus plantarum) growth (Turbidimetrically, probiotic cell count and resistant starch content). The result shown that coloured rice and legume, have more antioxidant efficiency than non coloured rice and legume. Black gram bean and Red Hawm rice show the highest capacity than the other. Probiotic microorganisms show the different growth when used the different carbon-source from rice and legume. Azuki bean and red kidney bean show the high synergistic effects of probiotic growth according to the level of resistant starch content.