Measuring increased fibre content in enzymatically modified starch

Research output: Contribution to conferencePosterOther 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 languageEnglish
Number of pages1
Publication statusPublished - 2013
EventDomein Applied Science Conferentie 2013 - Utrecht, Netherlands
Duration: 14 Nov 2013 → …
Conference number: 1st
http://www.appliedscience.nl/conferentiedas.php?id=164

Conference

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

Keywords

  • dietary fiber
  • modified starch

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    Ebbelaar, M., Geertsema, J., Faber, F., Binnema, D. J., & Nap, J. P. (2013). Measuring increased fibre content in enzymatically modified starch. Poster session presented at Domein Applied Science Conferentie 2013, Utrecht, Netherlands.