Effect of food-processing on the degradation of fructooligosaccharides in fruit

被引：22

作者：

L'homme, C ^{[1
]}

Puigserver, A ^{[1
]}

Biagini, A ^{[1
]}

机构：

[1] Univ Aix Marseille 3, INRA, Fac Sci & Tech St Jerome, UMR 1111,Inst Mediterraneen Rech & Nutr, F-13397 Marseille 20, France

来源：

FOOD CHEMISTRY | 2003年 / 82卷 / 04期

关键词：

HPAEC-PAD; amperometric detection; l-kestose; nystose; fructofuranosylnystose; food composition;

D O I：

10.1016/S0308-8146(03)00003-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of process on fructooligosaccharide degradation in stewed apple-banana and three apple dessert was studied. 1-Kestose was analysed using an accurate analytical method for carbohydrate determination (high-performance anion exchange chromatography with pulsed amperometric detection, HPAEC-PAD). It appears that the content of 1-kestose in raw material was much higher than in the finished product. Furthermore, a banana puree incubated for 30 min over a temperature range (80-110 degreesC), supposed to favour degradation, appeared stable. This indicate that its the formulation rather than cooking or pasteurization which is responsible for the fructooligosaccharide loss. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：533 / 537

页数：5

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