Measuring increased fibre content in enzymatically modified starch

Onderzoeksoutput: PosterOther research output

Uittreksel

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.
Originele taal-2English
Aantal pagina's1
StatusPublished - 2013
EvenementDomein Applied Science Conferentie 2013 - Utrecht, Netherlands
Duur: 14 nov 2013 → …
Congresnummer: 1st
http://www.appliedscience.nl/conferentiedas.php?id=164

Conference

ConferenceDomein Applied Science Conferentie 2013
Verkorte titelDAS 2013
LandNetherlands
StadUtrecht
Periode14/11/13 → …
Internet adres

Vingerafdruk

Starch
Prebiotics
Bread
Probiotics
Dietary Fiber
Bacteria
Enzymes
Growth
Research

Keywords

  • voedingsvezels
  • gemodificeerd zetmeel

Citeer dit

Ebbelaar, M., Geertsema, J., Faber, F., Binnema, D. J., & Nap, J. P. (2013). Measuring increased fibre content in enzymatically modified starch. Postersessie gepresenteerd op Domein Applied Science Conferentie 2013, Utrecht, Netherlands.
Ebbelaar, Monique ; Geertsema, Jasper ; Faber, Folkert ; Binnema, Doede J. ; Nap, Jan Peter. / Measuring increased fibre content in enzymatically modified starch. Postersessie gepresenteerd op Domein Applied Science Conferentie 2013, Utrecht, Netherlands.1 blz.
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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",

}

Ebbelaar, M, Geertsema, J, Faber, F, Binnema, DJ & Nap, JP 2013, 'Measuring increased fibre content in enzymatically modified starch' Domein Applied Science Conferentie 2013, Utrecht, Netherlands, 14/11/13, .

Measuring increased fibre content in enzymatically modified starch. / Ebbelaar, Monique; Geertsema, Jasper; Faber, Folkert; Binnema, Doede J.; Nap, Jan Peter.

2013. Postersessie gepresenteerd op Domein Applied Science Conferentie 2013, Utrecht, Netherlands.

Onderzoeksoutput: PosterOther research output

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

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

ER -

Ebbelaar M, Geertsema J, Faber F, Binnema DJ, Nap JP. Measuring increased fibre content in enzymatically modified starch. 2013. Postersessie gepresenteerd op Domein Applied Science Conferentie 2013, Utrecht, Netherlands.