Measuring increased fibre content in enzymatically modified starch

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

Research output: Contribution to conferencePosterOther research output


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 languageEnglish
Number of pages1
Publication statusPublished - 2013
EventDomein Applied Science Conferentie 2013 - Utrecht, Netherlands
Duration: 14 Nov 2013 → …
Conference number: 1st


ConferenceDomein Applied Science Conferentie 2013
Abbreviated titleDAS 2013
Period14/11/13 → …
Internet address


  • dietary fiber
  • modified starch


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  • Hanze Impact Event

    Lizette Oudhuis (Speaker) & Doede J. Binnema (Speaker)

    31 May 2023

    Activity: Participating in or organising an eventParticipation in workshop, seminar, course

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