Studies on the physicochemical properties of inulin and inulin oligomers

Gennaro, S. De; Birch, G. G.; Parke, Sneha A.; Stancher, B.

doi:10.1016/s0308-8146(99)00173-9

Cited by 61 publications

(27 citation statements)

References 13 publications

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“…This value lies within the range previously reported. 8,9 The reducing properties of inulin originate during extraction, whereby inulin molecules can be partially hydrolysed to release monosaccharides and F n -type [fructosyl] n−1 inulin species, 8,9 which possess reducing activities. The average DP of the commercial inulin, disregarding the monosaccharides, was 11 ± 0.04.…”

Section: Resultsmentioning

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: Resultsmentioning

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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“…Moderate reducing power of FOS can give rise to slight browning reaction during baking, which could impart better colour to such products. In an earlier study (Gennaro et al 2000), Raftilose P Ò was found to have reducing capacity which may be expected to be susceptible to Maillard reaction.…”

Section: Food Applicationsmentioning

confidence: 91%

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

et al. 2017

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Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance ( 1 H NMR and 13 C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physicochemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100°C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.

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“…Moderate reducing power of FOS can give rise to slight browning reaction during baking, which could impart better color to such products. In a study by Gennaro et al (2000) Raftilose P® was found to have reducing capacity and thus, it may be expected to be susceptible to maillard reaction. The mean score of panelists for color attribute of F2, F3 and F4 cookies was 7.2±0.78, 7.3±1.15 and 7.3± 1.15 respectively.…”

Section: Sensory Acceptability Testsmentioning

confidence: 99%

Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies

2011

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Short dough cookies were enriched with fructoligosaccharide (FOS), a prebiotic soluble fiber and a low calorie sweetener, at levels of 40%, 60%, and 80% sugar replacement basis. Cookies were analyzed for diameter, height, spread ratio, hardness, moisture and acidity of the extracted fat. The mean peak force at 0 month was determined to be 7139 ± 166 g, 7109 ± 75 g, 6970 ± 24 g and 6538 ± 128 g for control (100% sucrose), 40%, 60% and 80% sugar replacement levels cookies respectively. The spread ratio of control cookies was found to be 4.400 and that of FOS based cookies at 40%, 60% and 80% sugar replacement levels was found to be 4.520, 4.983 and 5.205, respectively. Sensory data on a 9 point hedonic scale indicated that the panelists liked FOS cookies (up to 60% sugar replacement) over control cookies because of improved color, texture and appearance. The total fiber content (including oligofructose) of cookies (60% sugar replacement) was 12.1%. As per FDA these cookies can be categorized as 'Good Source' of fiber. Thus, FOS appears to be suitable as a partial replacer of sucrose up to 60% providing increase in the dietary fiber and reduction in the caloric content of cookies.

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Studies on the physicochemical properties of inulin and inulin oligomers

Cited by 61 publications

References 13 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

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies

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