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August 21, 2025FoodsOpen Access

Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch

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Authors

ZYZiyi YouJWJinpeng WangWTWendi Teng

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Overview

This analysis reveals the influence of lactic acid bacteria fermentation on starch properties and glycemic index in varied grains.

Key Points

  • Corn starch reduced particle size by 38.21%, enhancing its use in sauces and doughs.
  • Buckwheat starch increased amylose content by 44%, achieving a significant 28.19% reduction in glycemic index.
  • Oat starch showed limited erosion, adapting it for quick digestion products like energy bars.
  • Barley starch improved pasting efficiency, providing materials for instant meal replacements.

Cite This Study

You et al. (2025) studied this question.

synapsesocial.com/papers/68af6bff7567bf4f94fe99edhttps://doi.org/10.3390/foods14162904
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