Inulin and Oligofructose

Coussement, Paul; Franck, Anne

doi:10.1201/9780203904220.ch36

Cited by 8 publications

(12 citation statements)

References 48 publications

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“…Further, a conjugate of caseinate-inulin-fructose would be more desirable given the additional prebiotic nutritional benefits associated with inulin. 7 The lysine remaining after reaction of caseinateinulin-fructose heated at 60 • C (80% RH) was significantly higher (45% ± 1.3%) than that obtained for caseinate-fructose (25% ± 0.1%) heated in the absence of inulin (1:5 ratio of lysine residues to sugar carbonyl groups) under otherwise equivalent conditions. Furthermore, browning development at 80% RH was visibly suppressed for caseinate-inulin-fructose (light tan) compared to reaction between caseinate-fructose in the absence of inulin (brown).…”

Section: Reactivity Of Caseinate-inulin-fructosementioning

confidence: 99%

“…6 Inulin is widely utilised in dairy-based foods owing to its beneficial effects on microflora in the lower bowel. 7 Yet, despite evidence to show commercial inulin possesses reducing properties, 8,9 no studies that facilitate a Maillard reaction between casein and inulin for the purposes of improving protein functionality have yet been published. This paper describes a technological approach to glycate caseinate with inulin for the purpose of improving the functionality of caseinate for food purposes.…”

Section: Introductionmentioning

confidence: 99%

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Glycation of caseinate by fructose and fructo‐oligosaccharides during controlled heat treatment in the ‘dry’ state

Oliver¹,

Melton²,

Stanley³

2005

J Sci Food Agric

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This paper investigates the controlled heating of caseinate with reducing sugars to produce glycoproteins with improved functionality for use in food. Caseinate was combined with inulin, fructose and a mixture of both inulin and fructose and the lyophilisates heated at a controlled water activity for up to 48 h. Caseinate-glucose and caseinate-lactose glycoconjugates were prepared for comparison. Conjugation between caseinate and fructose occurred readily at 60 • C and 67% relative humidity, modifying up to 75% of the lysine groups of caseinate within 48 h. Moreover, when reconstituted, the caseinate-fructose glycoconjugates showed a dramatic increase in viscosity relative to caseinate 'dry'-heated alone. At 80% relative humidity the reaction proceeded so rapidly that gels containing darkly coloured particulate matter were formed. Incorporation of inulin prevented formation of caseinate-fructose gels, and minimised browning development while still producing moderately viscous solutions. Based on 13 C-NMR, SDS-PAGE and electron microscopy techniques, mechanisms by which inulin modified the reaction have been proposed.

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Section: Reactivity Of Caseinate-inulin-fructosementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Glycation of caseinate by fructose and fructo‐oligosaccharides during controlled heat treatment in the ‘dry’ state

Oliver¹,

Melton²,

Stanley³

2005

J Sci Food Agric

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“…As only part of the FOS is digested, its available energy content is around 40-50% that of a digestive carbohydrate, giving energy value of 1.5 kcal g )1 . Consequently, FOS unites all the characteristics to be considered a very interesting ingredient of functional foods, mainly as a component of a low-calorie diet (Kok et al, 1996;Roberfroid & Slavin, 2000;Cho & Dreher, 2001;Coussement & Franck, 2001;Flamm et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Short‐chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

Salazar

García

Selgas³

2009

Int J of Food Sci Tech

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The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages

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“…The resulting gel has a fine, creamy texture that mimics the oral tactile sensation of fat in products with low fat content (Janvary, 2008). At the same time, inulin contributes few calories to food products, approximately 1 to 1.5 kcal/g (Coussement & Franck, 2001).…”

Section: Introductionmentioning

confidence: 99%

Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

et al. 2013

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This study aimed to evaluate the effect of oil content reduction and the addition of inulin as a partial oil substitute on the physicochemical, microbiological, and textural characteristics and acceptability during the storage (4 °C for 45 days) of dry-fermented chicken sausage produced with corn oil. Reducing the oil content did not influence the characteristics evaluated but tended to produce sausage with a dark reddish coloration. The addition of inulin did not change the physicochemical and microbiological parameters or the acceptability of the products, but resulted in an altered texture profile and a tendency toward lighter and less reddish coloration, similar to products with standard oil content. Fermented chicken sausages produced with standard amounts of corn oil, reduced amounts of corn oil, and inulin as a partial oil replacement remained stable without a significant loss of physical, chemical, microbiological, or sensory attributes during storage at 4 °C for 45 days.

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Inulin and Oligofructose

Cited by 8 publications

References 48 publications

Glycation of caseinate by fructose and fructo‐oligosaccharides during controlled heat treatment in the ‘dry’ state

Glycation of caseinate by fructose and fructo‐oligosaccharides during controlled heat treatment in the ‘dry’ state

Short‐chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

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