Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodhyd.2010.03.013
DC FieldValue
dc.titleStructure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
dc.contributor.authorKoh, L.
dc.contributor.authorJiang, B.
dc.contributor.authorKasapis, S.
dc.contributor.authorFoo, C.W.
dc.date.accessioned2014-06-23T05:50:34Z
dc.date.available2014-06-23T05:50:34Z
dc.date.issued2011-03
dc.identifier.citationKoh, L., Jiang, B., Kasapis, S., Foo, C.W. (2011-03). Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products. Food Hydrocolloids 25 (2) : 159-164. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodhyd.2010.03.013
dc.identifier.issn0268005X
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/77071
dc.description.abstractThe food industry relies increasingly on soluble fibre to formulate products with superior structural properties, mouthfeel and potential health benefits. In this paper, we have compiled experimental data from a wide range of high-solid foodstuffs in order to demonstrate the utility of fibre inclusion in such preparations. Recent studies have mapped out the structural properties of soluble-fibre polysaccharides (e.g., κ-carrageenan, agarose and deacylated gellan) in the presence of increasing levels of co-solute with application to the confectionery and ice cream industries. One of the incentives to understand the behaviour of such systems is the prospect of providing an alternative to gelatin since the protein is increasingly falling " out of fashion" with consumers and producers alike. This rather underresearched area has other applications, for example, flavor encapsulation and preservation of bioactive molecules in glassy polysaccharide matrices. A second example relates to the development of minced fish products which are made traditionally with added starch but fail to offer a new marketing position. The eating quality of processed fish products can be improved by including in the formulation the right amount and type of soluble-fibre polysaccharides (e.g., κ-carrageenan or low methoxy pectin) thus taking advantage of their multifaceted functionality as instrumental/sensory texture modifiers. Finally, in oriental foods, such as instant-rice noodle, gum ghatti and fenugreek gum have been utilized in an effort to improve textural attributes and mouthfeel. In addition, α-amylase inhibition by incorporation of green-tea extracts has been considered as an avenue for glycemic response reduction in model starch systems. © 2010.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodhyd.2010.03.013
dc.sourceScopus
dc.subjectα-Amylase inhibition
dc.subjectκ-Carrageenan
dc.subjectAgarose
dc.subjectDeacylated gellan
dc.subjectFenugreek gum
dc.subjectGum ghatti
dc.subjectLow methoxy pectin
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodhyd.2010.03.013
dc.description.sourcetitleFood Hydrocolloids
dc.description.volume25
dc.description.issue2
dc.description.page159-164
dc.description.codenFOHYE
dc.identifier.isiut000282100500004
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