Qualitative and quantitative composition of fructooligosaccharides in bread

被引：14

作者：

Krol, Boguslaw ^{[1
]}

Grzelak, Katarzyna ^{[1
]}

机构：

[1] Tech Univ Lodz, Inst Chem Technol Food, Fac Food Sci & Biotechnol, PL-90924 Lodz, Poland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2006年 / 223卷 / 06期

关键词：

fructooligosaccharides; bread; crisp bread; wholemeal bread;

D O I：

10.1007/s00217-006-0264-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Short-chain fructooligosaccharides (FOS) of DP 3-5 in various bread were determined by means of HPLC method with the use of water-alcohol extracts. Crisp bread produced without yeast contains kestose, nystose and fructosyl-nystose in the total amount varying from 0.3 to 0.81 g FOS/100 g. Contents of short-chain fructooligosaccharides (FOS) of DP 3-5 in another kinds of bread examined-wheat, rye and wholemeal bread produced with the use of yeast-did not exceed 0.03 g/100 g DM.

引用

页码：755 / 758

页数：4

共 21 条

[1] An enzymatic method for the determination of fructans in foods and food products - Comparison of the results by high performance anion exchange chromatography with pulsed amperemetric detection [J].

Andersen, R ;

Sorensen, A .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 1999, 210 (02) :148-152

[2] Prebiotic effectiveness of fructans of different degrees of polymerization [J].

Biedrzycka, E ;

Bielecka, M .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2004, 15 (3-4) :170-175

[3] Nutritional aspects of short-chain fructooligosaccharides: natural occurrence, chemistry, physiology and health implications [J].

Bornet, FRJ ;

Brouns, F ;

Tashiro, Y ;

Duvillier, V .

DIGESTIVE AND LIVER DISEASE, 2002, 34 :S111-S120

[4]

CHATTERTON NJ, 1989, PLANT PHYSIOL BIOCH, V27, P289

[5]

Corradini C, 2004, J CHROMATOGR A, V1054, P165, DOI [10.1016/j.chroma.2004.07.109, 10.1016/S0021-9673(04)01300-7]

[6] Separation and identification of enzymatic sucrose hydrolysis products by high-performance anion-exchange chromatography with pulsed amperometric detection [J].

Farine, S ;

Versluis, C ;

Bonnici, PJ ;

Heck, A ;

Peschet, JL ;

Puigserver, A ;

Biagini, A .

JOURNAL OF CHROMATOGRAPHY A, 2001, 920 (1-2) :299-308

[7]

Gasiorowski H, 1994, ZYTO CHEM TECHNOLOGI

[8]

Hidaka H., 1986, Bifidobacteria and Microflora, V5, P37

[9]

HOLLMANN J, 2004, MAT 7 YEAST C POCZD, P55

[10]

IUB-IUPAC Joint Commission on Biochemical Nomenclature (JCBN), 1982, J BIOL CHEM, V257, P3347

← 1 2 3 →