Measuring increased fibre content in enzymatically modified starch

Monique Ebbelaar; Jasper Geertsema; Folkert Faber; Doede J. Binnema; Jan Peter Nap

Measuring increased fibre content in enzymatically modified starch

Monique Ebbelaar, Jasper Geertsema, Folkert Faber, Doede J. Binnema, Jan Peter Nap

Research output: Contribution to conference › Poster › Other research output

Abstract

ALIFE The “all-in-one” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applies Sciences. Wholemeal bread and crackers showed the expected % of TDF (approx. 6 and10 %, respectively). Enzymatic treatment with a novel starch-modifying enzyme clearly resulted in an increased TDF content of starch from 1.6% to approx. 27%. Due the limited amount of sample material and low ash-content of starch, ash values were abberant. In the near future, on-going research will reveal whether the MWSDF+IDF of these enzymatically modified starches also possess any prebiotic activity and stimulate growth of probiotic bacteria.

Original language	English
Number of pages	1
Publication status	Published - 2013
Event	Domein Applied Science Conferentie 2013 - Utrecht, Netherlands Duration: 14 Nov 2013 → … Conference number: 1st http://www.appliedscience.nl/conferentiedas.php?id=164

Conference

Conference	Domein Applied Science Conferentie 2013
Abbreviated title	DAS 2013
Country/Territory	Netherlands
City	Utrecht
Period	14/11/13 → …
Internet address	http://www.appliedscience.nl/conferentiedas.php?id=164

Keywords

dietary fiber
modified starch

Hanze Impact Event
Lizette Oudhuis (Speaker) & Doede J. Binnema (Speaker)
31 May 2023
Activity: Participating in or organising an event › Participation in workshop, seminar, course

Cite this

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title = "Measuring increased fibre content in enzymatically modified starch",

abstract = "ALIFE The “all-in-one” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applies Sciences. Wholemeal bread and crackers showed the expected % of TDF (approx. 6 and10 %, respectively). Enzymatic treatment with a novel starch-modifying enzyme clearly resulted in an increased TDF content of starch from 1.6% to approx. 27%. Due the limited amount of sample material and low ash-content of starch, ash values were abberant. In the near future, on-going research will reveal whether the MWSDF+IDF of these enzymatically modified starches also possess any prebiotic activity and stimulate growth of probiotic bacteria.",

keywords = "voedingsvezels, gemodificeerd zetmeel, dietary fiber, modified starch",

author = "Monique Ebbelaar and Jasper Geertsema and Folkert Faber and Binnema, {Doede J.} and Nap, {Jan Peter}",

year = "2013",

language = "English",

note = "Domein Applied Science Conferentie 2013, DAS 2013 ; Conference date: 14-11-2013",

url = "http://www.appliedscience.nl/conferentiedas.php?id=164",

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TY - CONF

T1 - Measuring increased fibre content in enzymatically modified starch

AU - Ebbelaar, Monique

AU - Geertsema, Jasper

AU - Faber, Folkert

AU - Binnema, Doede J.

AU - Nap, Jan Peter

N1 - Conference code: 1st

PY - 2013

Y1 - 2013

N2 - ALIFE The “all-in-one” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applies Sciences. Wholemeal bread and crackers showed the expected % of TDF (approx. 6 and10 %, respectively). Enzymatic treatment with a novel starch-modifying enzyme clearly resulted in an increased TDF content of starch from 1.6% to approx. 27%. Due the limited amount of sample material and low ash-content of starch, ash values were abberant. In the near future, on-going research will reveal whether the MWSDF+IDF of these enzymatically modified starches also possess any prebiotic activity and stimulate growth of probiotic bacteria.

AB - ALIFE The “all-in-one” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applies Sciences. Wholemeal bread and crackers showed the expected % of TDF (approx. 6 and10 %, respectively). Enzymatic treatment with a novel starch-modifying enzyme clearly resulted in an increased TDF content of starch from 1.6% to approx. 27%. Due the limited amount of sample material and low ash-content of starch, ash values were abberant. In the near future, on-going research will reveal whether the MWSDF+IDF of these enzymatically modified starches also possess any prebiotic activity and stimulate growth of probiotic bacteria.

KW - voedingsvezels

KW - gemodificeerd zetmeel

KW - dietary fiber

KW - modified starch

M3 - Poster

T2 - Domein Applied Science Conferentie 2013

Y2 - 14 November 2013

ER -

Measuring increased fibre content in enzymatically modified starch

Abstract

Conference

Keywords

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Activities

Hanze Impact Event

Cite this