Exploring the antioxidant and prebiotic potential of fermented Thai jasmine rice beverage: An in vitro study
Thai KDML 105 jasmine-rice amazake was compared with unfermented rice and Japanese amazake. Fermentation increased phenolic content over unfermented rice. DPPH inhibition was 70.34% for the Thai beverage versus 65.71% for Japanese amazake, while ABTS inhibition was lower (53.57% versus 95.42%). Lactobacillus plantarum grew well and exceeded the IMO reference, whereas E. coli growth did not differ. These are in vitro functional signals, not demonstrated human prebiotic benefits.