“…Nondigestible oligosaccharides, which consist of maltooligosaccharides and associated substances resistant to digestion by human alimentary enzymes, are particularly valuable for the production of low-calorie foods [15,19]. Indigestible dextrin, which is one of the nondigestible oligosaccharides produced by the pyrolysis of corn starch, comprises a-1,4-, and a-1,6-glycosidic bonds, which are also present in native starch, and contain a-1,2-, and a-1,3-linkages and levoglucosan [17]. Due to these characteristics, indigestible dextrin contains well-developed, branched structures that are expected to be partially hydrolyzed by fungal enzymes.…”