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Empleo de Inulina en helados
Abstract
El helado se puede describir como una preparación par-cialmente congelada, obtenida por la mezcla y congelación de ingredientes líquidos, constituidos fundamentalmente por leche, derivados lácteos, agua y otros componentes (1). Soukoulis, Rontogianni (2) mencionan que uno de los productos alimenticios catalogados como postre más importante a nivel mundial es el helado, debido a su alto consumo. Datos de la Asociación Internacional de Productos Lácteos indican que en Colombia, al igual que en la mayor parte de los países del mundo, el helado de vainilla es el que más se consume , a pesar del ingreso de nuevos conceptos que involucran recetas y sabores novedosos (3). La industria heladera en Colombia constituye un mercado con un importante valor económico que presenta incrementos anuales del 10% en promedio (3). El desarrollo de nuevas formulaciones de helado permi-te la inclusión de ingredientes funcionales, como la inulina, debido a las propiedades reológicas y nutricio-nales que aporta, con el fin de brindar nuevas opciones al consumidor. La inulina es un ingrediente prebiótico, se trata de un polisacárido soluble en agua que pertenece a un grupo de carbohidratos no digeribles llamados fructanos, el cual está ampliamente disponible en unas 36.000 especies de plantas, entre las que se encuentran la achicoria, cuya raíz es la fuente más rica de inulina. Por su funcionalidad tecnológica, la inulina se utiliza en diversos productos alimenticios, especialmente en derivados lácteos como los helados, en donde se la ha implementado como sustituto de azúcar y grasa, emulsificante, ingre-diente prebiótico y depresor del punto de congelación. En esta revisión se evidencia el alcance que tiene la inulina como ingrediente prebiótico y tecnológico en la creciente industria heladera. La inulina es un polisacárido que puede ayudar en las funciones metabólicas del ser humano. Es un compuesto de origen vegetal que se encuentra de manera natural en muchas especies alrededor del mundo y que en la actualidad se obtiene industrialmente mediante la extracción de la raíz de la achicoria. La inulina y sus derivados tienen un aporte calórico reducido (máximo de 1,5 kcal/g) (4). Wood (5) señala que la inulina es utilizada como ingrediente en la industria alimentaria por sus propiedades reológicas, las cuales permiten su uso como sustituto de grasas, azúcares, estabilizante y agente texturizador. La inulina y sus derivados ofrecen múltiples usos como ingredientes en la formulación de productos. Se utiliza para incrementar el contenido de fibra dietética en los alimentos. Normalmente, se utilizan intervalos de 3 a 6 g por porción de 100 g, en otros casos se usan cantidades superiores a 10 g (6). Las cantidades máximas y mínimas de inulina como fuente de fibra en los alimentos dependen directamente de la legislación en cada país. La norma colombiana especifica que los productos adicionados con fibra son aquellos en los que el contenido de fibra es igual o mayor de 2,5 g por porción con relación al contenido del alimento original o de su similar (7) .
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Probiotic fermented ice-cream was produced from milk containing different sugar concentrations (15, 18 and 21%) with or without inulin addition (1 and 2 %). After heat treatment mixes were inoculated probiotic yogurt culture and incubated at 37°C until pH 5.5 was attained. Bacterial counts were determined immediately after fermentation of mix, after ripening of mix, after freezing and at days 7, 30, 60 and 90 of storage at -18°C. Physical, chemical and sensory analyses were carried out 1 week after production. Increasing sugar concentration stimulated physical and sensorial properties. The addition of inulin improved viscosity, first dripping and complete melting times, however, had no effect on the sensory properties. In spite of decreasing by 1.5-3.0 log unit in viable numbers in ice-cream at the end of the storage, they were found to be above the threshold for therapeutic minimum (10 6-107 cfu g-1). Increasing sugar concentration at first stimulated viable bacteria numbers and then caused reduction of them. Initial counts of the bacteria and their subsequent survival were better in the products supplemented with inulin. The results suggested that the addition of inulin stimulates the growth of L. acidophilus and B. lactis which results in improved viability of these organisms.
ar || Recibido: 14 de septiembre de 2007, Aceptado en su versión corregida: 7 de octubre de 2007. En la actualidad, el concepto de nutrición ha evolucionado notablemente gracias a la investigación constante y al cre-cimiento de la información disponible. La prevención de enfermedades crónicas no transmisibles se ha convertido en el foco de interés tanto desde la Salud Pública como desde la investigación y la tecnología. En este marco nacen los Alimentos Funcionales, diseñados especialmente con com-ponentes que pueden afectar funciones del organismo de manera específica y positiva, promoviendo un efecto fisio-lógico o psicológico más allá de su valor nutritivo tradicio-nal. Dicho efecto puede ser contribuir a la mantención de la salud y bienestar, a la disminución del riesgo de enfer-mar, o ambas cosas. En la presente comunicación el grupo de estudio sobre Alimentos Funcionales abordó los temas fibra, prebióticos, probióticos y simbióticos, analizando la información científica disponible y los marcos legales y téc-nicos para cada uno. Por otra parte, se recopiló informa-ción sobre los diferentes productos que ofrece el mercado en esas categorías para identificar los alimentos funciona-les disponibles, destacando las características necesarias para su adecuado uso y recomendación, enfatizando la importancia de una alimentación completa y saludable.
The objective of this work was to study the effects of different dietary fibers on sensory and rheological properties of yogurts fortified with these fibers. Commercial fibers from apple, wheat, bamboo or inulin were used. Rheological characterization was performed by dynamic, shear and compression–extrusion assays. Storage time and type of fiber were significant factors for instrumental analysis. Syneresis and pH did not show any difference, while only apple fiber yogurt showed color differences compared to control. An untrained sensory panel analyzed consumer acceptability. Even though fibers modified certain rheological characteristics of the plain yogurt, the panelists awarded the supplemented yogurts scores indicating acceptability.
The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the yogurt drink over the duration of storage. Thirteen trained descriptive panelists evaluated 10 yogurt drinks on a 16-point category scale. Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each present individually at an amount to claim an excellent source of fiber (5 g of fiber/serving) or a good source of fiber (2.5 g of fiber/serving) in 6 different yogurt drinks. Three additional yogurt drinks contained 5 g of each of the separate prebiotics along with a mixture of the selected probiotics (Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5). A control sample with no prebiotics or probiotics was also included in the experimental design. Data were analyzed by ANOVA, Fisher's least significant difference, and principal component analysis. Survival of the probiotics in the yogurt drinks during a 30-d refrigerated storage period was also analyzed. Results showed that clover honey aroma, buttermilk aroma, butter aroma, sweetness, sourness, chalky mouthfeel, and viscosity were identified as significant attributes in the yogurt drinks. Total variance explained by the principal component analysis biplot of factors 1 and 2 was 65%, which showed yogurt drinks with soluble corn fiber and inulin varying by the sweet versus sour attributes and yogurt drinks with polydextrose varying by the mouthfeel attributes. The viability study determined a 2- to 3-log decrease in the survival of probiotics in all of the yogurt treatments during a 30-d refrigerated storage period. Based on the results of the current study, only the polydextrose treatment would be an acceptable vehicle to deliver the probiotic health effects at the end of the 30-d storage period.
La inulina es un polisacárido de tipo fructano de gran importancia en el mercado, con una función prebiótica totalmente demostrada. Este compuesto se extrae de la raíz de achicoria y se puede encontrar también en dife-rentes especies vegetales alrededor del mundo. Ofrece múltiples aplicaciones para la industria de alimentos y la industria farmacéutica, ya que ayuda en varias funcio-nes metabólicas del organismo humano. Se produce industrialmente a partir de la extracción de la raíz de la achicoria y se utiliza como ingrediente en productos tales como derivados lácteos y postres congelados, en los cuales aporta cuerpo y palatabilidad. La inulina tiene la capacidad de formar gel y de actuar como emulsifi-cante, es útil como sustituto de azúcares y grasas, pre-senta sinergismo con edulcorantes, aporta textura y permite la depresión del punto de congelación. También se la conoce como ingrediente prebiótico, ya que por su configuración química no puede ser hidrolizada por las enzimas digestivas del hombre, por lo que permanece intacta hasta llegar a la parte inferior del tracto gastroin-testinal, donde es fermentada por las bacterias benéfi-cas. De esta manera, la inulina se comporta como fibra dietética, aportando un valor calórico reducido (máximo de 1,5 kcal/g) (1). Se han mencionado varios beneficiosque apor-ta la inulina en la salud, entre ellos la estimulación del crecimiento de bacterias benéficas (2,4) ; el refuerzo del sistema inmunológico (5) ; la regulación del tránsito intestinal (3) ; la reducción del riesgo de cáncer de colon (6) ; el aumento de la absorción de calcio y de mag-nesio (3,7) ; la disminución del colesterol sanguíneo (6) ; la disminución de triglicéridos en sangre (3,7) ; el mejora-miento de la respuesta glucémica (3,5) ; y el aporte de un bajo valor calórico, con un máximo de 1,5 Kcal/g (8). Esta revisión se centra en el estado del arte de la aplicación de la inulina en la industria alimentaria, como los derivados lácteos.
This study reports the effect of extraction temperature (30-80 °C), extraction time (2-4 h) and water:seed ratio (10:1-30:1) on the yield, apparent viscosity, emulsion stability and hue angle of chia seed mucilage, using response surface methodology, and its application in food (ice cream). Experiments were designed according to Central Composite Rotational Design with three factors, including central and axial points. Applying a desirability function method, the optimum parameters were: extraction temperature 80 °C, extraction time 4 h, water:seed ratio 30:1. At this optimum point, extraction yield, apparent viscosity, emulsion stability and hue angle were 4.95 g/100 g, 80.11 mPa s, 67.85% and 80.56°, respectively. An ice cream was prepared with chia seed mucilage extracted under the optimum conditions as a total replacement emulsifier and stabilizer. The results of the texture, overrun and melting tests showed that chia mucilage can replace emulsifiers and stabilizers in the formulation of ice cream, maintained the quality of the product. However, the dark color of the mucilage affected the sensory properties of the ice cream. Overall, this work shows the possibility of using mucilage from chia seed in ice cream formulations as stabilizer.
Ningún fabricante de helados puede desconocer la historia y evolución de este producto, así como las mejoras ocurridas según el avance científico y tecnológico a través del tiempo. El helado, como lo conocemos hoy, es un alimento moderno y la tecnología de la congelación es relativamente nueva, sin embargo sus orígenes son muy antiguos. La historia del helado está llena de mitos y leyendas que tienen poca evidencia real. No se conoce exactamente quién lo inventó, ni dónde ni cuándo, pero su historia está estrechamente asociada con el desarrollo de técnicas de refrigeración.
Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating growth and/or activity of beneficial bacteria in the colon. The project objective was to determine consumer acceptability of ice cream with prebiotic ingredients substituted for part of the sugar and to determine sensory attributes of sweetness, smoothness, and vanilla flavor. A commercial ice cream mix was made substituting 0%, 10%, 20%, or 30% of the sugar for either Fructooligosaccharides (FOS) or inulin. Sensory analyses were conducted using 95 non-trained panelists. Overall consumer acceptability and sensory attributes were measured on a 175 mm anchored hedonic scale. When 10% and 20% inulin ice cream were compared to the control (0%), no significant differences in sweetness, smoothness, vanilla flavor or overall acceptability were found (P < 0.05). The 30% inulin ice cream was significantly less sweet than the control and 10% and 20% inulin ice cream, less smooth and less vanilla flavor than the control, and less acceptable than the control and 10% inulin ice cream (P < 0.05). For 10% and 20% FOS ice cream, no significant differences were found in sweetness, smoothness, vanilla flavor or overall acceptability compared to the control (P < 0.05). The 30% FOS ice cream was significantly less sweet than 10% FOS ice cream but not significantly different than the control or 20% FOS ice cream (P < 0.05). The 30% FOS ice cream was significantly less smooth than the control, 10% and 20% FOS (P < .05). Vanilla flavor was not significantly different. Overall acceptability was significantly less for 30% FOS compared to the control and 10% FOS ice cream but not significantly different than 20% FOS (P < .05). These results suggest that FOS and inulin may be acceptable ingredients in ice cream when substituted for up to 20% of the sugar.
Adviser: Julie Albrecht
This study was aimed to investigate the effects of replacing 5% fat and sugar by inulin and lactulose, respectively, on the survival of Bifidobacterium lactis and physicochemical and sensorial characteristics of the ice cream. Total solids, pH, melting rate and sensory scores of low-fat and/or low-sugar ice cream samples did not differ significantly from the control. Overrun and hardness of low-fat samples were significantly higher than that of the control group (P < 0.01). The viable counts of B. lactis in the low-sugar synbiotic ice creams were significantly lower than that of other groups at the end of 90-day storage (P < 0.01).
Introduction: The inulin is a prebiotic which has nutritional and technological properties, and it can be added to products like ice-creams. The aim of this work was to formulate a diet blueberry ice-cream (low in calories, carbohydrates and lipids) with prebiotic characteristics, to evaluate it sensorially and analyze its physico-chemical composition.Materials and Methods: The ingredients used were inulin powder, skimmed milk powder; additives; dehydrated egg white and scalded and processed blueberries. The fruits were scalded in 20, 40 and 60 %, in order to define the percentage to be utilized, using the preference test (Newel and Mac Farlane). The ice- cream was mixed, pasteurized (63ºC; 30 minutes), cooled (4°C; 4,5 minutes), matured (4ºC; 2 hours) beaten and frozen in an icy machine (-6ºC; 50 minutes). Then it was packed and stored (-16ºC; 12hours). The chosen ice-cream was evaluated sensorially through acceptability. Chemical analysis of humidity, proteins, carbohydrates, total dietary fiber, ashes, calcium, sodium, phosphorus and physic: overrun were carried out. The label was designed in accordance with the CAA (Argentine Food Code).Results: Acceptability was expressed in percentage and determinations in terms of average standard deviation. The favorite fruit concentration was 40%. Acceptability 86%. Attractive and purple color. Sweet- acid taste and aroma, blueberry like. Creamy texture, without ice crystals. Firm consistency, slow melting and spongy body. Humidity 68,13; protein 8,4; carbohydrates 10,51; total dietary fiber 12,51; insoluble 5,82; soluble 6,69; ashes 0,45 g %; calcium 148,56; sodium 133,96 and phosphorus 167,50 mg %; overrun 71% respectively. It was labelled "low- calorie diet food"; "0 % fat"; "without sugar additives" and "high amount of alimentary fiber".Conclusion: The Diet Blueberry Ice-Cream (low in calories, carbohydrates and lipids) with inulin has been feasible, presenting good sensorial and nutritional characteristics.
Inulin is a prebiotic ingredient that was approved by the Food and Drug Administration (FDA) for human consumption. A prebiotic is a food ingredient that benefits the host by selectively stimulating the growth and activity of the beneficial bacteria in the colon. This study investigated the effect of inulin supplementation (2.5% and 5%) on the rheological characteristics of low-fat ice cream with relation to their sensory attributes. The addition of 2.5% inulin to a low-fat ice cream mixture increased the ice cream's viscosity, adhesiveness, cohesiveness, elasticity, gumminess, chewiness, and fat instability. The hardness of the resulting low-fat ice cream increased when the amount of inulin was increased. The meltdown and overrun characteristics of the low-fat ice cream demonstrated a clear relationship with increased inulin levels. The sensory properties of the low-fat ice cream were significantly improved by the addition of inulin.
Interactions between ingredients have a wide application in the food industry. The objective of this work was to investigate the combined effect of milk, starch, and inulin on textural properties (firmness, gumminess, cohesiveness, and adhesiveness), syneresis, and sensory characteristics of pudding (by free-choice profile (FCP) and acceptability test), applying the experimental design for mixtures. Milk and starch were significant for all the studied texture parameters. Milk, inulin, and the interaction of the inulin with starch were significant for syneresis. It was possible to formulate pudding with the maximum inulin concentration (3.9%) with good textural characteristics. The judges were capable of distinguishing attribute differences and similarities, mainly in relation to texture, by applying the FCP. In the acceptance test, the judges concluded that there are no differences (p < 0.05) among the tested formulations. The different proportions among ingredients in the system can affect the characteristics of the final product. Inulin inclusion in pudding, as a functional ingredient, was successful.
The purpose of this work was to optimise the acceptability of two low-fat milk beverages with different types of inulin (CLR and TEX!) using Response Surface Methodology. Sixteen formulations of beverage with each inulin type were prepared, varying inulin concentration (3–8%), and sucrose concentration (0–8%). A group of 50 consumers evaluated the acceptability of the samples and tested the appropriateness of some sensory attributes intensity (colour, vanilla flavour, sweetness and thickness) using just about right scales. Response surface plots showed that formulations containing 5–8% CLR and 4–6.5% sucrose and formulations containing 4–6.5% for both TEX! inulin and sucrose were located in the optimum region. The sweetness and the thickness were the attributes that most affected the acceptability of the samples. The two low-fat samples (one for each inulin type) selected as the optimum showed no differences in acceptability (α=0.05) between them neither when compared with a full fat control sample.
Long-chain inulin (TEX) and short-chain inulin (CLR) combined in different proportions (25:75, 50:50, and 75:25) were added (7.5g/100g) to low-fat custards and their rheological and sensory properties were studied. The effect of the inulin blends on the rheological properties depended on the presence of λ-carrageenan (0.01g/100g). Slight variations were observed when inulin blends were added to custards without λ-carrageenan, whereas in samples with carrageenan, there was an important increase in thixotropy, consistency and elasticity. In both cases (samples with and without carrageenan), the differences perceived by assessors indicated that the blends 50:50 and 25:75 TEX:CLR were those affording greater thickness, sweetness and vanilla flavour intensity to the custards. Addition of inulin blends to low-fat samples did not manage to fully emulate the rheological behaviour of full-fat custard. However, the low-fat sample with the inulin blend 50:50 TEX:CLR added was perceived to have the same creaminess and thickness as the full-fat sample. The use of this blend combined with carrageenan gave thicker, creamier custard, which was preferred over the full-fat custard.
Inulin is a natural component of several fruits and vegetables with beneficial effects on health and interesting technological properties, which are linked to its average chain length. The objective of this work was to study how the addition of different types of inulin (average long-chain, native and average short-chain inulin) at four concentrations (0%, 2.5%, 5% and 7.5% w/w) may affect the viscoelastic properties of semisolid dairy systems formulated with either skimmed or whole milk and two modified tapioca starch concentrations (3.25% or 4% w/w). The mechanical spectra obtained for most of the samples were typical of gelled materials. A significant effect of the interactions between the inulin type, the inulin concentration and the starch concentration on the storage and loss moduli (G′and G″), on the loss tangent angle (tan δ) and on the complex viscosity (η*) values at 1 Hz was observed in both whole- and skimmed-milk samples. The effect of the different types of inulin on the viscoelastic properties of the systems was dependent not only on the inulin concentration added to them but also on the sample composition. The most remarkable effects were observed when adding 7.5% of long-chain inulin, which significantly increased G′, G″ and η* values, and significantly decreased tan δ values in both types of milk and both starch concentrations.
Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog-ice cream desserts in relation to their sensory attributes. Addition of inulin to yog-ice cream was shown to increase viscosity of the yogurt-ice cream mix and increase hardness of the resulting yog-ice cream. Meltdown characteristics of the yog-ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties.
Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period.
The role of rheological measurements, thermal analysis and physical properties such as overrun, instrumental hardness and melting behavior on sensorial profile mapping of vanilla ice cream was evaluated. Samples with different functional characteristics were prepared partially substituting sucrose by bulk sweeteners. Creaminess apart from thermal properties (glass transition temperature-Tg, ice crystal uniformity-ΔΤmcurve and unfrozen water content-UFW) was poorly related with rheological and physical properties. On the contrary, coarseness, wateriness, greasiness and gumminess perception were found to be well correlated with rheological and thermal properties, overrun, air cells mean size and melting rate. Flavor and taste characteristics were interrelated particularly with melting and thermal characteristics, overrun and air cells mean size. Multivariate exploratory statistical methods revealed that the use of Tg, ΔΤmcurve, UFW, instrumental hardness, and melting rate can be used for the effective discrimination of ice creams differing in their sweetener composition suggesting their importance in the design of novel ice cream formulations.
The effect of inulin addition (0–4%) upon texture and microstructure of set yoghurt with different levels of fat (0.2%–3.5%) was investigated. A two-factor experimental design with four treatments was used for data analysis. Skimmed milk with various inulin and cream concentrations was standardized to 4% protein content, homogenized, heated to 92 °C and fermented at 42 °C until a pH of 4.6 was reached. The chemical composition, pH, consistency and microstructure properties of the yoghurts were analysed after 6 days of storage at 5 °C. The statistical analysis showed that inulin and fat significantly affected the rheological and sensory results. Higher yield stress, “firmness” and “creaminess” values were observed in yoghurt produced with higher inulin additions, whereas the pH value was not affected. A significant correlation was found between yield stress and sensory determined firmness (r = 0.91). The microstructure examined by confocal laser scanning microscopy (CLSM) was only slightly affected by the concentrations of inulin in the range studied, possibly due to weak protein interactions between the inulin and the milk protein network.
The effects of the addition of different types of inulin (oligofructose, native and long chain) at different concentrations (2%, 4%, 6%, 8% and 10%, w/w) on the flow behaviour of milk beverages model systems were studied. The flow of the inulin–milk solutions was Newtonian, except for whole milk samples with higher long chain inulin concentrations (8% and 10%), which were shear thinning. All inulin-κ-carrageenan–milk samples were shear thinning. The viscosity of 3.1% fat whole milk could be approximated by skim milk with 4–10% short chain inulin, or with 6–8% native inulin or with 4–6% long chain inulin. In κ-carrageenan–milk samples the addition of inulin could not replace the effect of milk fat on the viscosity of these systems.
The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1g/100g) using a mixture of short- and long-chain inulin. Response surface methodology was applied to obtain the experimental design and data analysis. Nineteen formulations of dairy dessert were prepared, varying inulin concentration (3 to 9 g/100g), sucrose concentration (4 to 16 g/100g), and lemon flavor concentration (25 to 225 mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentration was also found. According to the model obtained, the formulation with 5.5 g/100g inulin, 10 g/100g sucrose and 60 mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8 g/100g) sample previously optimized in terms of lemon flavor (146 mg/kg) and sucrose (11.4 g/100g). No significant difference in acceptability was found between them but the low-fat sample with inulin possessed stronger lemon flavor and greater thickness and creaminess.
Inulin and oligofructose are a significant part of the daily diet of most of the world's population. Daily intakes for the U.S. and Europe have been estimated at up to 10 g, specifically 1-4 g for the 97th percentile in the U.S. Because both inulin and oligofructose are macroingredients, it is difficult to apply classical toxicology tests. Although some high dose animal tests have been performed, none have revealed any toxic effects. The safety of inulin and oligofructose for use in foods was evaluated by many legal authorities worldwide. As a result, both inulin and oligofructose are accepted in most countries as food ingredients that can be used without restrictions in food formulations. In the U.S., a panel of experts performed a generally accepted as safe (GRAS) Self-Affirmation Evaluation in 1992 and concluded similarly. At high doses, increased flatulence and osmotic pressure can cause intestinal discomfort. These doses vary widely from person to person and also depend on the type of food in which inulin or oligofructose is incorporated. With regard to labeling, both inulin and oligofructose are gradually being accepted as "dietary fibers" in most countries around the world. The mention of their "bifidogenic effect" on food labels has also been legally accepted in several countries.
A prebiotic is "a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon." The premise is based on the hypothesis that the large gut in humans contains bacteria that are beneficial or detrimental to health. Although this generalization probably gives too simplistic a view of gut microbiology, it is a feasible working concept. Currently, food components that seem to exert the best prebiotic effects are inulin-type fructans. In pure culture, most species of bifidobacteria are adapted to the utilization of these nondigestible oligosaccharides but many other bacteria are also capable of metabolizing them. Clearly, these studies of pure bacteria are of limited use unless their results are supported by the results of studies using mixed cultures. Indeed, as many components of the gut microbiota as possible should be measured to indicate a true prebiotic effect. Simple stimulation of bifidobacteria is insufficient to demonstrate an effect; the effects on other gut microorganisms in vivo with human volunteers is necessary. Adjustment of the composition and activities of the colonic microflora so that health-promoting activities are optimized remains key in functional food development. New methods are being applied extensively to human gut microbiology and promise the degree of reliability required to detect subtle changes in colonic microflora composition and to correlate such changes with health benefits. This is a review of the present state of knowledge concerning prebiotics, with emphasis on the criteria used for classification, mechanisms of selective growth stimulation, and physiologic effects.
Many LDCs currently on the market are not digested in the upper gastrointestinal tract and become fermented in the large intestine. They possess physiological benefits similar to those of dietary fibre. For some of these materials the fermentation process is highly specialised and leads to the selective stimulation and growth of beneficial gut bacteria, e.g. bifidobacteria. These materials are described as prebiotics, which are defined as nutrients fermented in the large bowel that favour the growth of desirable large bowel microflora. This activity has been demonstrated for inulin and oligofructose. Two other carbohydrates with low digestibility that offer desirable physiological properties are resistant starch (RS) and polydextrose (PD). These 'functional benefits have led to considerable interest from the food industry leading to the use of these ingredients in the development of new 'healthy' products. This paper describes the use of these materials in the development of 'healthy' products, some of their functional properties, and the benefits they confer on different food systems.
Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of both taste and mouthfeel in a wide range of food applications. Oligofructose is highly soluble and possesses technological properties that are closely related to those of sugar and glucose syrups. It is often used in combination with high intensity sweeteners. Inulin has a much lower solubility, improves the stability of foams and emulsions and shows exceptional fat-like characteristics when used under the form of a gel in water. Fat and carbohydrate replacement with chicory inulin and oligofructose offers the advantage of not compromising on taste and texture, while delivering nutritionally enhanced products.
There has been much debate among nutritionists and scientists regarding the optimal dietary approach for the treatment of the Insulin Resistance Syndrome, also called Syndrome X. This condition, which may affect as many as 47 million individuals in the United States, significantly increases risk of coronary heart disease and stroke. Major health organizations have historically recommended high-carbohydrate, low-fat (HCLF) diets to reduce chronic disease risk. However, there is evidence that a high intake of carbohydrates may adversely affect one or more of the abnormalities associated with this syndrome. Studies in this area have often had limitations. For example, some studies showing adverse effects of an HCLF diet have not taken into account the dietary fiber content of the diet. This article describes abnormalities often associated with Syndrome X, reviews the beneficial effects of fiber-rich carbohydrates, discusses the effect of fiber-rich carbohydrates on features of this syndrome, and concludes with applications of these findings for those involved in treating individuals with features of this disorder. This review indicates that an HCLF dietary pattern such as that used in the DASH trial, with a level of dietary fiber consistent with the recommendations of the American Dietetic Association (eg, 20-35g/day), containing from 3 to 10 g soluble fiber/day, may be beneficial for treating those with Syndrome X.
- Dulce Anónimo
- Negocio
Anónimo. Dulce negocio. Bogotá, Colombia: Publicaciones Semana
S.A.; 2014 [20/ene/2016]; Disponible en: http://www.dinero.com/edicion-impresa/negocios/articulo/negocios-helados-colombia/192907.
Reglamento técnico sobre los requisitos de rotulado o etiquetado nutricional que deben cumplir los alimentos envasados para consumo humano
Resolución Número 333 de 2011-"Reglamento técnico sobre los
requisitos de rotulado o etiquetado nutricional que deben cumplir los alimentos envasados para consumo humano", (2011).
The Effect of Inulin Supplementation on Blood Lipid Levels, and Fecal Excretion of Bile Acid and Neutral Sterol in Korean Postmenopausal Women
- E Y Lee
- Y Y Kim
- K H Jang
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