Processing effects on four prebiotic carbohydrates supplemented in an extruded cereal and a low pH drink

Processing effects on four prebiotic carbohydrates supplemented in an extruded cereal and a low pH drink

Prebiotic carbohydrates are added as functional ingredients to a variety of processed foods. Data on the stability of prebiotics during food processing in complex matrices remain limited. The objective of this project was to determine the stability of fructooligosaccharides (FOS), inulin, galactooli...

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Bibliographic Details
Main Authors: Rebbeca M. Duar, Pei Tze Ang, Michelle Hoffman, Randy Wehling, Robert Hutkins, Vicki Schlegel
Format: Article
Language:English
Published: Taylor & Francis Group 2015-12-01
Series:Cogent Food & Agriculture
Subjects:
prebiotics
GOS
FOS
inulin
resistant starch
extrusion
low pH
Online Access:http://dx.doi.org/10.1080/23311932.2015.1013782

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