Usable Energy Value of Selected Bulking Agents

Ranhotra, G. S.; Gelroth, J. A.; Glaser, B. K.

doi:10.1111/j.1365-2621.1993.tb06141.x

Cited by 17 publications

(9 citation statements)

References 17 publications

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“…Because of the lack of increase in carcass energy due to RS, we were unable, unlike in previous studies (Ranhotra et al, 1993;Ranhotra et al, 1994;Ranhotra et al, 1995), to calculate the energy value for RS, which appeared to be zero, as with silica. Virtually no differences were observed, for the various parameters measured, between the two sources of RS.…”

Section: Energy Value Of Resistant Starchcontrasting

confidence: 65%

“…This has been shown in many studies (McNeil, 1984;Cooley and Livesey, 1987;Miles et al, 1988). We also recently showed that was the case for wheat fiber, polydextrose and other bulking agents (Ranhotra et al, 1993). In that and related studies (Ranhotra et al, 1994;Ranhotra et al, 1995), we used a specific approach to assess energy value of food components.…”

Section: Introductionmentioning

confidence: 87%

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Energy Value of Resistant Starch

Ranhotra¹,

Gelroth²,

Glaser³

1996

Journal of Food Science

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Resistant starch was evaluated for energy value using fine silica and normal starch as controls and young rats as a test model. The net increase in rats' carcass energy due to the test materials fed over a 3‐wk period formed the basis for assessing energy value. Rats fed normal starch deposited about twice as much fat and significantly more protein in the carcass than those fed either resistant starch or silica. Rats fed resistant starch or silica showed similar growth responses and increases in components of body composition and carcass energy content. This suggested that resistant starch provided, like silica, no energy.

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Section: Energy Value Of Resistant Starchcontrasting

confidence: 65%

Section: Introductionmentioning

confidence: 87%

Energy Value of Resistant Starch

Ranhotra¹,

Gelroth²,

Glaser³

1996

Journal of Food Science

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“…The calorific value of the control drink was high being 70.2 kcal/100 ml. The significant reduction in calorific value of the formulation as compared to control was achieved by replacing fat and/or sucrose with inulin having calorific value of 1.5 kcal/g (Ranhotra et al 1993;Roberfroid et al 1993) and sucralose (high potency low calorie sweetener), respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Mittal

Bajwa

2011

J Food Sci Technol

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The study was undertaken to develop low calorie functional milk drinks using inulin and sucralose as fat and sugar substitutes, respectively. Cardamom was incorporated as a flavouring ingredient. The milk fat varied from 0.5 to 1.0%, sugar replacement from 0 to 100%, and inulin incorporation from 0 to 8%. The effect on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. However, increase in inulin significantly improved these parameters. Addition of 4% inulin was found to impart viscosity and sensory properties equivalent to that of control (2% fat). The cardamom flavoured milk drinks were prepared by replacing sugar and adding 4% inulin in milk of 0.5% fat and 8.5% milk solid-not-fat. The calorific value decreased by 43% in the experimental milk drink compared to control.

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“…Nondigestible carbohydrates like inulin that pass through the digestive tract without being fermented or broken down reach the colon intact, where fermentation by bacteria takes place. Inulin has a low glycemic impact of 46 and a caloric value of 1.5 kcal/g (Ranhotra and others 1993; Mcdevitt‐Pugh and Meyer 2005). Because of the properties like low glycemic response and management of weight and others, inulin also acts as a texturizer, thereby enhancing sensory properties, and is useful in low glycemic index recipes.…”

Section: Inulin and Oligofructose: Structure And Importancementioning

confidence: 99%