Improvement of starch fine structure, physicochemical properties and digestive characteristics of adlay seeds by fermentation with Lactobacillus plantarum and Lactobacillus paracasei.
- 2026-04
- International journal of biological macromolecules 355
- Shuang Xu
- Weijie Qi
- Yaxing Xie
- Jianjun Cheng
- Qingfeng Ban
- PubMed: 41861878
- DOI: 10.1016/j.ijbiomac.2026.151547
- Low evidence
Fermentation exerted a synergistic improvement on the textural properties of adlay seeds, with hardness declining markedly from 1784.26 g to 813.71 g and chewiness from 305.62 g to 73.95 g. In contrast, the free water content increased from 93.11% to 95.75%, and the volumetric expansion rate rose from 145.35% to 197.90%.
- Effect
- Beneficial
- Effect size
- Large