Recent Studies from Nong Lam University Add New Data to Chronic Disease (Effect of Debranching Enzyme Hydrolysis and Microwave Treatments On the Resistant Starch Enrichment of Breadfruit).

A recent study conducted at Nong Lam University in Ho Chi Minh City, Vietnam, explored the effects of enzyme hydrolysis and microwave treatment on enriching resistant starch (RS) in breadfruit. The researchers found that microwave treatment at 30 W for 3 minutes resulted in the highest RS content of 74.8%, surpassing pullulanase hydrolysis at 17.3% RS. The study concluded that microwave treatment could effectively enhance the RS content in breadfruit, making it a potential healthy functional ingredient and starch substitute. This research provides valuable insights into the potential benefits of breadfruit in preventing chronic diseases. [Extracted from the article]