Please use this identifier to cite or link to this item: http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/181
Evaluation of agave fructans in starchy foods with and without thermal process.
Claudia Alvarado
CECILIA TORRES PEDRAZA
ROSA MARIA CAMACHO RUIZ
Acceso Abierto
Atribución-NoComercial-SinDerivadas
agave fructans, soluble fibre, inulin measurement, AOAC 999.03, inulin thermal degradation.
Enzymatic/Spectrophotometric AOAC 999.03 fructan measurement method was modified with the objective to quantify agave fructans. Usefulness of the modified method was confirmed in pure agave fructans. Modified method result in about 25% of underestimation when fructans were mixed with food matrices. The effect over fructan losses resulted from thermal process was evaluated. Long chain fructans achieve better resistance in comparison with native fructans (8% of thermal loses) no matter the source of ingredient. In the case of native fructans, agave ingredients showed lower degradation in baked bread in comparison with chicory fructans.
CIATEJ
2014
Memoria de congreso
Inglés
Estudiantes
Investigadores
BIOLOGÍA Y QUÍMICA
Appears in Collections:MEMORIAS EN EXTENSO

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