The growing demand for functional foods has catalyzed the development of products enriched with resistant starch (RS) due to its well documented health benefits. This study optimized the enzymatic hydrolysis and sterilization parameters of three rice varieties (IR4625, MS2019, and SR20) to maximize RS content and refine the textural properties of prebiotic mochi. A dual-enzymatic strategy employing Pullulanase and Glycosyltransferase (GTase) was implemented. Optimal Pullulanase hydrolysis was achieved at pH 6.5 and 55 °C, using an enzyme dosage of 20 U/g and a 30 % (w/v) substrate concentration for 6 h. Subsequent modification with GTase was optimized at pH 7.0 and 50 °C, with a 20 U/g dosage at 40 % (w/v) substrate for 8 h. Sterilization at 115 °C for 15 min served as a critical threshold, maximizing RS yield while ensuring complete microbial inactivation (Total Aerobic Count, yeasts, molds, E. coli , and S. aureus were undetected). Textural profile analysis (TPA) indicated that while Pullulanase mediated debranching increased hardness through the formation of linear -1,4-glucosidic chains, GTase treatment effectively moderated rigidity to produce a stable, elastic matrix. The resulting prebiotic mochi achieved significant RS concentrations of 2.74 g/100 g (IR4625), 3.65 g/100 g (MS2019), and 5.80 g/100 g (SR20). These findings provide a robust technological framework for the industrial production of functional mochi with enhanced nutritional profiles and standardized textural quality. • Pullulanase at pH 6.5, 55 °C, 20 U/g, 30% w/v, 6 h maximized RS yield (15.87%). • Glyco transferase at pH 7.0, 50 °C, 20 U/g, 40% w/v, 8 h improved elasticity and softness. • Sterilization at 115 °C for 15 min ensured microbial safety and RS preservation. • Prebiotic mochi reached RS 2.74 – 5.80 g/100 g with reduced glycemic response. • Dual-enzymatic process supports gut health and scalable functional mochi production.
NGUYEN et al. (Fri,) studied this question.