Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins

Hofman, Denise; Buul, Vincent J. van; Brouns, Fred

doi:10.1080/10408398.2014.940415

Cited by 152 publications

(113 citation statements)

References 80 publications

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“…We used maltodextrin in the control and Fe groups as a neutral comparator to the GOS because glucose from maltodextrin is rapidly absorbed in the proximal small intestine,40 so its presence is unlikely to have influenced our comparisons. A limitation of our study is that despite randomisation, there were small baseline differences in gut microbiota composition among the groups, which may have affected our comparisons.…”

Section: Discussionmentioning

confidence: 99%

Prebiotic galacto-oligosaccharides mitigate the adverse effects of iron fortification on the gut microbiome: a randomised controlled study in Kenyan infants

Paganini

Uyoga

Kortman

et al. 2017

Gut

137

146

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Objective Iron-containing micronutrient powders (MNPs) reduce anaemia in African infants, but the current high iron dose (12.5 mg/day) may decrease gut Bifidobacteriaceae and Lactobacillaceae, and increase enteropathogens, diarrhoea and respiratory tract infections (RTIs). We evaluated the efficacy and safety of a new MNP formula with prebiotic galactooligosaccharides (GOS) combined with a low dose (5 mg/ day) of highly bioavailable iron.

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Section: Discussionmentioning

confidence: 99%

Prebiotic galacto-oligosaccharides mitigate the adverse effects of iron fortification on the gut microbiome: a randomised controlled study in Kenyan infants

Paganini

Uyoga

Kortman

et al. 2017

Gut

137

146

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“…Maltodekstrin untuk makanan pada umumnya memiliki dextrose equivalent (DE) dibawah 20. Hal ini mengakibatkan fermentabilitasnya (kemampuan untuk fermentasi) rendah (Hofman et al, 2016), sehingga titik isoelektrik pada susu kedelai bubuk lebih lama dibandingkan dengan susu kedelai segar.…”

Section: Pembuatan Keju Nabatiunclassified

Pembuatan Keju Nabati Dari Kedelai Menggunakan Bakteri Asam Laktat Yang Diisolasi Dari Dadih

Syamsu¹,

Elsahida²

2018

j.tek.ind.pert

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Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter).Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%. ABSTRAKKeju yang dikenal pada umumnya memiliki keterbatasan untuk dikonsumsi oleh penderita alergi protein susu dan vegetarian. Selain harganya yang relatif mahal, kandungan lemak pada keju juga tinggi. Protein pada kedelai dapat menjadi alternatif pengganti protein dari susu pada pembuatan keju karena memiliki kadar protein yang tidak jauh berbeda serta kadar lemak yang lebih rendah. Penggunaan bakteri asam laktat dari dadih sebagai bakteri probiotik dengan penambahan bahan tambahan pangan perlu dilakukan untuk memperbaiki mutu dari keju nabati. Penelitian ini bertujuan menentukan formulasi pembuatan keju nabati berbahan baku kedelai dengan konsentrasi perisa keju yang tepat sehingga mampu menyerupai keju hewani, serta mengetahui karakteristiknya. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial. Jenis perlakuan yang diberikan adalah jenis susu kedelai, persentase inokulum, dan konsentrasi perisa keju yang ditambahkan. Jenis susu kedelai yang digunakan adalah susu kedelai bubuk komersial dan susu kedelai segar dengan persentase inokulum 5% , 10% , dan 15% (v/v) serta konsentrasi penambahan perisa keju 0,5% ; 0,7% ; 0,9% ; 1,1% ; dan 1,3% (b/v). Data dianalisis dengan ANOVA dilanjutkan dengan uji Duncan apabila menunjukkan pengaruh yang nyata. Uji A Bukan A menunjukkan bahw...

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“…Similar to bread, muffins are also an example of a commonly consumed solid-system-type Maltodextrins are starch derivatives that are hydrolyzed from starch and lose the physical properties of starch granules. Additional benefits of maltodextrins have also been discovered, such as inhibiting the release of undesirable volatile odors; therefore, maltodextrins can also be used in low-fat meat processing (Hofman, Van Buul, & Bround, 2016). Since the functionalities of maltodextrins as fat replacers are slightly different than those of native or modified starch granules, which require water, solid food systems such as breads and muffins are not ideal applications.…”

Section: Appli C Ati On S Of S Tarch -Ba S Ed Fat Repl Acer S In Vamentioning

confidence: 99%

Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

Chen

She

Zhang

et al. 2019

Food Science & Nutrition

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Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low-density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases.Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high-calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low-fat low-calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch-based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced-fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat-like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch-based fat replacers in foods, (c) the applications of starchbased fat replacers in various foods, and (d) the current and future market value of starch-based fat replacers.

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Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins

Cited by 152 publications

References 80 publications

Prebiotic galacto-oligosaccharides mitigate the adverse effects of iron fortification on the gut microbiome: a randomised controlled study in Kenyan infants

Prebiotic galacto-oligosaccharides mitigate the adverse effects of iron fortification on the gut microbiome: a randomised controlled study in Kenyan infants

Pembuatan Keju Nabati Dari Kedelai Menggunakan Bakteri Asam Laktat Yang Diisolasi Dari Dadih

Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

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