Inulin-Type Fructans as Prebiotics

Loo, Jan Van

doi:10.1002/9780470023150.ch3

Cited by 6 publications

(3 citation statements)

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“…ITF and scFOS, in molecular terms, can be divided into two subgroups based on their DP with distinct physiochemical properties. The distinction between these two groups has a critical cut‐off point of around DP 10 (van Loo, 2006).…”

Section: The Physiochemical Properties and Effects Of Food Processing...mentioning

confidence: 99%

“…The solubility of ITF is closely related to DP with solubility decreasing with increasing chain length. In aqueous solution at room temperature, short‐chain ITF (DP < 10) and scFOS are highly soluble at around 80% (w/w; van Loo, 2006). While in contrast, the solubility of medium and LC‐ITFs varies greatly dependent on the DP of the molecule in question.…”

Section: The Physiochemical Properties and Effects Of Food Processing...mentioning

confidence: 99%

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Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Jackson

Wijeyesekera

Rastall

2022

Food Science & Nutrition

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With the incidence of obesity and obesity-related diseases on the increase, the food industry is facing increasing pressure from both governmental and public health bodies to modify food products to reduce both fat and sugar intakes to help combat the burden of disease (Krystyjan et al., 2015;Rodriguez-Garcia et al., 2013). Both fat and sugar play vital roles in determining the physical, chemical, and, ultimately, sensory properties of several food products enjoyed by consumers, so it has become necessary for manufacturers to find suitable alternatives to both fat and sugar that do not result in drastic changes to a given food products' final rheological and sensory quality.Inulin and oligofructose (OF) are nondigestible carbohydrates belonging to a group of carbohydrates termed inulin-type fructans (ITF; Karimi et al., 2015). ITF are composed of monomers of

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Section: The Physiochemical Properties and Effects Of Food Processing...mentioning

confidence: 99%

Section: The Physiochemical Properties and Effects Of Food Processing...mentioning

confidence: 99%

Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Jackson

Wijeyesekera

Rastall

2022

Food Science & Nutrition

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“…Por otra parte, se ha reportado que la adición de oligofructosa e inulina en la dieta no afecta las características de cáscara (15). También se ha observado que la inclusión de oligofructosa en la dieta de gallinas ponedoras incrementa la concentración de calcio en el suero sanguíneo en un 8% sin efectos sobre características de la cáscara (20).…”

Section: Chávez Et Al -Agave Oligofructosa En Gallinas Ponedorasunclassified

Efecto de oligofructosa de agave en dietas de gallinas ponedoras en la producción de huevos

et al. 2018

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Objective. To determine egg production in laying hens treated with oligofructose from agave. Materials and methods. Eighteen weeks old Hy-line W-36 hens (n=300) were distributed randomly into 3 treatment groups: no feed supplementation (control) or feed supplementation with 0.1% of 0.2% oligofructose from agave (OFA). Hens were monitored from development until 30 weeks of egg laying. Results. A significant (p<0.05) increase in the percent of egg-laying hens as well as increased in egg weight and egg quality occurred in hens from the OFA treatment groups relative to the control hens. Significantly lower levels (p<0.05) of fecal putrescine were observed in hens from the OFA treatment groups. Conclusions. The oligofructose from agave may be used as an alternative feed additive in laying hens.

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