Page 374 - Demo

378 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYResistant starch has gained considerable attention over recent decades due to its positive health effects. This interest has led to the development of various analytical methods to determine resistant starch in food samples. Besides its complex chemical structure, the resistant starch content in starchy foods varies greatly and is affected by processing factors. Traditional chemical methods may confuse resistant starch with other polysaccharide-structured compounds such as starch, %u03b2-glucan, fructans, polydextrose, and other prebiotics. The methods of analysis of prebiotics are currently studied based on different analytical techniques. The general principle of these methods is the use of chemical agents such as acids, bases to hydrolyze prebiotics in the form of polysaccharides or oligo-saccharides into their monomers - which are monosaccharides. The specificity of the method in the analysis of products containing mixed prebiotics is a problem. In addition, a major problem with these methods is their efficiency in analyzing a mixture of prebiotics present in food samples. The determination of monosaccharides formed by enzymatic reactions has a very good specificity [8]. Therefore, we use the AOAC Official Method 2002.02 [9] with sample hydrolysis by amylase and amyloglucosidase enzymes to ensure specificity and accuracy in the analysis procedure. In this study, the procedure was tested under several sample treatment conditions, validated and applied to analyze some commercially available purple yam (Dioscorea alata) samples. 2. MATERIALS AND METHODS 2.1. Research Objects- Ten samples of purple yam were randomly collected from markets in different regions of Vietnam: Tan Phuoc District (Tien Giang Province) - code sample: TG 1-4, Thach Hoa District