ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) inulin at different proportions (F0: 66% LCW 0% inulin; F1: 65% 1% F2: 64% 2% F3: 62% 4% inulin). Results demonstrated that yogurt F3 presented higher total solids carbohydrates levels. contributed overrun increase (11.8-18.2%) but did not in...

were determined simultaneously in a dual-channel scintillation counter. The concentrations of inulin and PAH were determined by standard chemical techniques. The ratio of iothalamate 125I to inulin clearance ranged from 0.93 to 1.09 with a mean of 1.00. The ratio of iodopyracet 1311 to PAH clearance varied from 0.86 to 1.04 with a mean of 0.96. The chemical determination of PAH and inulin requi...

Actually, functional fermented milks have to exhibit multiple benefits for the health, associated to good organoleptic characteristics. These are strengthened by the addition of probiotics as well as certain soluble fibers, among which inulin. The aim of this work was the evaluation of the effect of inulin supplementation of milk basis on the production of probiotic fiber-enriched fermented mil...

OBJECTIVES We aimed to assess in healthy subjects 1) the effect of two doses of a new naturally inulin-rich soluble chicory extract (IRSCE) on overall gastrointestinal discomfort after short-term ingestion and 2) the effect on gastrointestinal symptoms of long-term consumption of IRSCE administered at a dose compatible with its future commercial use. METHODS First, the effect of IRSCE was ass...

The U.S. Department of Agriculture 1994-1996 Continuing Survey of Food Intakes by Individuals was used to estimate the intake of naturally occurring inulin and oligofructose by the U.S. population. Two nonconsecutive 24-h dietary recalls from >15,000 Americans of all ages were conducted, and a special database of inulin and oligofructose was developed specifically for the analyses. American die...

BACKGROUND Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to ...

Root chicory (Cichorium intybus var. sativum) is a cash crop cultivated for inulin production in Western Europe. This plant can be exposed to severe water stress during the last 3 months of its 6-month growing period. The aim of this study was to quantify the effect of a progressive decline in water availability on plant growth, photosynthesis, and sugar metabolism and to determine its impact o...

Convincing lipid-lowering effects of the fructooligosaccharide inulin have been demonstrated in animals, yet attempts to reproduce similar effects in humans have generated conflicting results. This may be because of the much lower doses used in humans as a result of the adverse gastrointestinal symptoms exhibited by most subjects consuming daily doses in excess of 30 g. Two studies that fed eit...

Schwanniomyces occidentalis invertase is an extracellular enzyme that hydrolyzes sucrose and releases beta-fructose from various oligosaccharides and essential storage fructan polymers such as inulin. We report here the three-dimensional structure of Sw. occidentalis invertase at 2.9 A resolution and its complex with fructose at 1.9 A resolution. The monomer presents a bimodular arrangement com...