Changes in viscosity of porridge added with exopolysaccharide produced from Weissella strains and applicability to the food industry

초록

This study examined the characteristics of exopolysaccharide (EPS) from Weissella confusa and cibaria strains in the food industry. The degradation temperature from Weissella EPS was stable up to 280oC using thermos gravimetric analysis. Porridge viscosity with W. confusa EPS was slowly degraded. However, porridge with W. cibaria EPS slowly increased, and it showed similar viscosity as only rice porridge. A recent study has shown that Weissella EPS can be applied as a functional ingredient to extend glucose delivery throughout the small intestine. Porridge with W. confusa can make slowly digestible, thin porridge. The results of W. cibaria showed the highest viscosity, and it can develop slowly digestible porridge while maintaining a constant viscosity. The Weissella EPSs are suitable for retort pouch porridge in the food industry, requiring heat treatment, and can help patients with dysphagia with obesity and diabetes. ©The Korean Society of Food Science and Technology.

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