Determination of Inulin and Oligofructose in Food Products, and Integration in the AOAC Method for Measurement of Total Dietary Fibre

Quemener, B. and Thibault, J-F. and Coussement, P. (1994) Determination of Inulin and Oligofructose in Food Products, and Integration in the AOAC Method for Measurement of Total Dietary Fibre. LWT - Food Science and Technology, 27 (2). pp. 125-132.

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Abstract

For food labelling and control purposes of inulin- and oligofructose-containing food products, a specific method which involves enzymic hydrolysis followed by high performance anion exchange chromatography has been developed. The soluble dietary fibre fraction obtained from commercial food products by the AOAC dietary fibre method has been tested for the quantitative assessment of its inulin or oligofructose content. A modification of the AOAC method is proposed to quantitatively include β-fructans in the determination of the soluble dietary fibre fraction.

Item Type: Article
Author Affiliation: Laboratoire de Biochimie et Technologie des Glucides, Institut National de la Recherche Agronomique, Rue de la Géraudière, BP 527, 44026 Nantes Cedex 03 (France) and Raffinerie Tirlemontoise S.A., Aandorenstraat 1, B-3300 Tienen (Belgique)
Subjects: Postharvest Management > Food Technology
Divisions: General
Depositing User: Mr Siva Shankar
Date Deposited: 12 Jul 2013 03:30
Last Modified: 12 Jul 2013 03:30
Official URL: http://dx.doi.org/10.1006/fstl.1994.1028
URI: http://eprints.icrisat.ac.in/id/eprint/11056

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