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Artículos de revistas sobre el tema "Polydextrose"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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1

Santos, Elisvânia Freitas dos, Kathia Hitomi Tsuboi, Marina Rachel Araújo, Mônica Almeida Falconi, Arthur C. Ouwehand, Nelson Adami Andreollo, and Celio Kenji Miyasaka. "Ingestion of polydextrose increase the iron absorption in rats submitted to partial gastrectomy." Acta Cirurgica Brasileira 25, no. 6 (December 2010): 518–24. http://dx.doi.org/10.1590/s0102-86502010000600011.

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PURPOSE: To investigate whether polydextrose stimulates iron absorption in rats submitted to partial gastrectomy and sham operated. METHODS: The rats were submitted to partial gastrectomy (Billroth II) or laparotomy (sham-operated control), in groups of 20 and 20 each respectively. The animals were fed with a control diet (AIN-93M) without polydextrose or a diet containing polydextrose (50g/Kg of diet) for eight weeks. They were divided into four subgroups: sham-operated and Billroth II gastrectomy and with or without polydextrose. Two animals died during the experiment. All rats submitted to
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2

Beloshapka, Alison N., Amanda K. Wolff, and Kelly S. Swanson. "Effects of feeding polydextrose on faecal characteristics, microbiota and fermentative end products in healthy adult dogs." British Journal of Nutrition 108, no. 4 (November 16, 2011): 638–44. http://dx.doi.org/10.1017/s0007114511005927.

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Polydextrose is a potential prebiotic, but has not been well tested in dogs. Thus, the objective of the present study was to determine the effects of polydextrose on faecal characteristics, microbial populations and fermentative end products in healthy adult dogs. A total of eight adult hound dogs (3·5 (sem0·5) years; 20 (sem0·5) kg) were randomly allotted to one of four test diets containing the following concentrations of polydextrose: (1) 0 % (control); (2) 0·5 %; (3) 1·0 %; or (4) 1·5 %. A Latin square design was used, with each treatment period lasting 14 d (days 0–10 adaptation; days 11–
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3

Míčková, K., J. Čopíková, and A. Synytsya. "Determination of polydextrose as a fat replacer in butter." Czech Journal of Food Sciences 25, No. 1 (January 7, 2008): 25–31. http://dx.doi.org/10.17221/738-cjfs.

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Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of po
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4

Soong, Yean Yean, Wen Xin Lim, Melvin Khee Shing Leow, Phei Ching Siow, Ai Ling Teh, and Christiani Jeyakumar Henry. "Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in Chinese." British Journal of Nutrition 115, no. 12 (April 29, 2016): 2130–37. http://dx.doi.org/10.1017/s0007114516001689.

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AbstractThe short-term effect of soya protein, polydextrose and their combination on energy intake (EI) was investigated in Chinese. In total, twenty-seven healthy, normotensive and lean Chinese men aged 21–40 years were given four different soyabean curd preloads with or without polydextrose. The study was a repeated-measure, randomised, cross-over design. The consumption of high-protein soyabean curd alone or in addition with polydextrose as a preload led to greater reduction in EI at a subsequent meal. A similar observation was also found after intake of low-protein soyabean curd with polyd
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5

Yang, Jin Han, Thi Thu Tra Tran, and Van Viet Man Le. "Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice." Journal of Nutrition and Metabolism 2020 (March 14, 2020): 1–6. http://dx.doi.org/10.1155/2020/5104231.

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In this study, the hepatoprotective and hypolipidemic effects of high-polydextrose snack food on Swiss albino mice were investigated. The mice were randomly divided into three groups: control diet, high-fat diet, and high-fat and fiber diet groups. Addition of high-polydextrose snack to the high-fat diet resulted in significant reduction in the liver weight, the accumulation of lipid droplets in liver, and the liver damage of hyperlipidemic mice in comparison with the high-fat diet. The high-polydextrose snack also decreased the content of total triglyceride, cholesterol, and low-density lipop
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6

Kovačević, D., K. Mastanjević, and J. Kordić. "Cryoprotective effect of polydextrose on chicken surimi." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 226–31. http://dx.doi.org/10.17221/201/2008-cjfs.

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Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2–10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2–10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2–10%). Chicken surimi was produced following a modified procedure of Dawson e
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7

KOBAYASHI, Tsuneo, Harue YOSHINO, and Bunpei MORI. "Determination of "Polydextrose"." Journal of the agricultural chemical society of Japan 63, no. 10 (1989): 1611–13. http://dx.doi.org/10.1271/nogeikagaku1924.63.1611.

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8

Tiihonen, Kirsti K., Henna Röytiö, Heli Putaala, and Arthur C. Ouwehand. "Polydextrose functional fibre." Nutrafoods 10, no. 2-3 (April 2011): 23–28. http://dx.doi.org/10.1007/bf03223385.

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9

Röytiö, H., and A. C. Ouwehand. "The fermentation of polydextrose in the large intestine and its beneficial effects." Beneficial Microbes 5, no. 3 (September 1, 2014): 305–13. http://dx.doi.org/10.3920/bm2013.0065.

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Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure. It resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes. Due to its complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly. This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas. The production of these metabolites continues in the distal part of the colon, which is usually cons
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10

Guimarães, Ívina Catarina de Oliveira, Maria Helena Miguez da Rocha Leão, Carlos José Pimenta, Larissa de Oliveira Ferreira, and Eric Batista Ferreira. "Development and description of light functional dulce de leche with coffee." Ciência e Agrotecnologia 36, no. 2 (April 2012): 195–203. http://dx.doi.org/10.1590/s1413-70542012000200008.

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This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achie
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11

Porto, Maria Carolina Wanderley, Pamela Oliveira de Souza de de Azevedo, Felipe Rebello Lourenço, Attilio Converti, Michele Vitolo, and Ricardo Pinheiro de Souza Oliveira. "Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production." Microorganisms 10, no. 10 (September 24, 2022): 1898. http://dx.doi.org/10.3390/microorganisms10101898.

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Pediococcus pentosaceus was cultivated in MRS medium supplemented or not with polydextrose under different conditions in order to evaluate its effect on cell growth, lactic acid and bacteriocin-like inhibitory substance (BLIS) production. Independent variables were pH (4.0, 5.0, 6.0), rotational speed (50, 100, 150 rpm), polydextrose concentration (0.5, 1.0, 1.5%) and temperature (25, 30, 35 °C), while cell concentration and productivity after 24 h, maximum specific growth rate, specific rate of substrate (glucose) consumption, volumetric and specific lactic acid productivities, yields of biom
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12

Thomas, John W., Donna L. Brown, Daniel J. Hoch, John J. Leary, and Jarmila Dokladalova. "Determination of Polydextrose (Polymer) and Residual Monomers in Polydextrose by Liquid Chromatography." Journal of AOAC INTERNATIONAL 74, no. 3 (May 1, 1991): 571–74. http://dx.doi.org/10.1093/jaoac/74.3.571.

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Abstract A simple, liquid chromatographic method has been developed for determination of the reduced-calorie food additive polydextrose—a water soluble, 1 kilocalorie/gram bulking agent used extensively for manufacture of low-calorie food products. The method allows rapid determination of polydextrose content as well as determination of the minor components: dextrose, sorbitol, and 2 isomeric anhydroglucoses in bulk samples of polydextrose. The proposed method is superior to current Food Chemical Codex (FCC) methodologies for determination of polydextrose (phenol sulfuric acid spectrophotometr
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13

Craig, Stuart A. S., James F. Holden, and Maha Y. Khaled. "Determination of Polydextrose as Dietary Fiber in Foods." Journal of AOAC INTERNATIONAL 83, no. 4 (July 1, 2000): 1006–12. http://dx.doi.org/10.1093/jaoac/83.4.1006.

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Abstract Polydextrose (Litesse®) provides physiological effects consistent with dietary fiber. However, AOAC methods for measuring total dietary fiber (TDF) in foods include an ethanol precipitation step in which polydextrose and similar carbohydrates are discarded and therefore not quantitated. This study describes a method developed to quantitate polydextrose in foods. The new method includes water extraction, centrifugal ultrafiltration, multienzyme hydrolysis, and anion exchange chromatography with electrochemical detection. Six foods were prepared with 4 levels of polydextrose to test the
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14

Auerbach, Michael H., Stuart A. S. Craig, John F. Howlett, and Kenneth C. Hayes. "Caloric Availability of Polydextrose." Nutrition Reviews 65, no. 12 (June 28, 2008): 544–49. http://dx.doi.org/10.1111/j.1753-4887.2007.tb00279.x.

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15

KOBAYASHI, Tsuneo, and Harue YOSHINO. "Enzymatic hydrolysis of "Polydextrose"." Journal of the Japanese Society of Starch Science 36, no. 4 (1989): 283–86. http://dx.doi.org/10.5458/jag1972.36.283.

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16

Richter, Manfred, Rolf Grossklaus, and Peter Boczek. "Enzymatic Degradation of Polydextrose® and of a High-Molecular Polydextrose Fraction." Starch - Stärke 46, no. 1 (1994): 27–32. http://dx.doi.org/10.1002/star.19940460108.

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17

King, Neil A., Stuart A. S. Craig, Tammy Pepper, and John E. Blundell. "Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10 d." British Journal of Nutrition 93, no. 6 (June 2005): 911–15. http://dx.doi.org/10.1079/bjn20051431.

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The study assessed the independent and combined effect of two speciality carbohydrates (polydextrose and xylitol) on appetite. Eight female and seven male lean volunteers were recruited from the University of Leeds campus. Using a repeated measures design, volunteers completed four conditions in a counterbalanced order. Each condition varied according to the yoghurt formulation administered: a control yoghurt (C, yoghurt+25 g sucrose) and three experimental yoghurts (X, yoghurt+25 g xylitol; P, yoghurt+25 g polydextrose; and XP, yoghurt+12·5 g xylitol and 12·5 g polydextrose). Each condition l
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18

Ansari, Fereshteh, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, and Seid Mahdi Jafari. "The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin." Foods 11, no. 21 (October 26, 2022): 3366. http://dx.doi.org/10.3390/foods11213366.

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The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p <
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19

Dias, Sofia Sestito, Damarys de Souza Vergílio, Arthur Marroni Pereira, Suellen Jensen Klososki, Vanessa Aparecida Marcolino, Rayane Monique Sete da Cruz, Giselle Nobre Costa, Carlos Eduardo Barão, and Tatiana Colombo Pimentel. "Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance." Journal of Dairy Research 88, no. 1 (February 2021): 98–104. http://dx.doi.org/10.1017/s0022029921000121.

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AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the mo
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20

Noffsinger, James B., Martha Emery, Daniel J. Hoch, and Jarmila Dokladalova. "Liquid Chromatographic Determination Of Polydextrose In Food Matrixes." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 51–53. http://dx.doi.org/10.1093/jaoac/73.1.51.

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Abstract A liquid chromatographic (LC) method has been developed to determine the content of polydextrose, a water-soluble 1 calorie/g bulking agent, in food matrixes such as cookies, cakes, fruit spreads, and chocolate toppings. This analysis, which requires use of a blank matrix, provides a feasible means to control the manufacture of foods containing this additive and provides a component for the accurate determination of the caloric value of a particular food product. The method involves aqueous extraction of the polydextrose from the food matrix followed by separation on a carbohydrate an
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21

Astbury, Nerys M., Moira A. Taylor, and Ian A. Macdonald. "Polydextrose results in a dose-dependent reduction in ad libitum energy intake at a subsequent test meal." British Journal of Nutrition 110, no. 5 (January 23, 2013): 934–42. http://dx.doi.org/10.1017/s0007114512005776.

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Previous studies have reported that polydextrose can reduce food intake; however, the optimal dose required to achieve this effect is currently unknown. The present study investigated the effects of consuming a range of doses of polydextrose on appetite and energy intake (EI) using a randomised within-subject, cross-over design. For this purpose, twenty-one participants (n 12 men, n 9 women) consumed an 837 kJ liquid preload containing 0 g (control), 6·3, 12·5 or 25 g polydextrose. Subjective appetite ratings were collected using visual analogue scales and an ad libitum test meal was served 90
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Cooley, S., and G. Livesey. "The metabolizable energy value of Polydextrose® in a mixed diet fed to rats." British Journal of Nutrition 57, no. 2 (March 1987): 235–43. http://dx.doi.org/10.1079/bjn19870029.

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1. The digestible energy (DE) and metabolizable energy (ME) values of a commercial Polydextrose® product and the polymer that it contained were determined by metabolic energy balance in male Wistar rats and compared with values obtained by radiochemical balance using a radiochemical analogue. The energy values of the whole preparations and of the polymer fractions were estimated.2. In the energy-balance study of 6 d duration, 100 g maize starch/kg control diet were replaced by Polydextrose® to provide a test diet. Polydextrose® had no significant effects on food intake, body-weight gain, diges
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23

Yang, Xian Qing, Xiao Bin Ma, Wan Ling Lin, and Lai Hao Li. "Formulation Optimization of Cryoprotectant for Crisp Grass Carp by Response Surface Methodology." Advanced Materials Research 1073-1076 (December 2014): 1782–88. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1782.

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The composite cryoprotectants was created using trehalose, polydextrose and sodium lactate. Response surface methodology based on the single-factor investigation was applied to explore optimal cryoprotectant solution formulation on salt soluble protein content of crisp grass carp, and compared to the traditional commercial cryoprotectants, then studied the optimal immersion time and effect of freeze-thaw treatment on crisp grass carp. The results indicate that the optimal formula of composite cryoprotectants is 4% trehalose, 6% polydextrose and 5% sodium lactate. Salt soluble protein content o
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Rana, M. S., P. C. Das, F. Yeasmin, and M. N. Islam. "Effect of polydextrose and stevia on quality characteristics of low-calorie biscuits." Food Research 4, no. 6 (August 7, 2020): 2011–19. http://dx.doi.org/10.26656/fr.2017.4(6).223.

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Lipid and sugar have important nutritional and technological functions in bakery products, but excessive intake may affect human health adversely. This study aimed at processing and quality evaluation of low-calorie biscuits by partial replacement of fat and sugar with polydextrose and 2.5% stevia solution, respectively. A total of 6 formulas and 16 samples of biscuit were developed to replace the amount of fat and sugar from 0 to 50%. For each formula (10 to 50% fat and sugar reduction), 3 biscuit samples were prepared with different proportion of polydextrose and stevia whilst exception for
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Claramunt, Sara, Paul V. Schell, Manfred Kraut, Bruno F. Stengel, Christof F. Kuesters, and Roland Dittmeyer. "Process Intensification in a Double-Pipe Reactor with Additively Manufactured Internal Inserts." ChemEngineering 6, no. 6 (November 2, 2022): 85. http://dx.doi.org/10.3390/chemengineering6060085.

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The polycondensation reaction to produce polydextrose can be intensified by using micro-process engineering. Fluid Guiding Elements are additively manufactured internal inserts that have already shown their potential to intensify heat transfer in double-pipe heat exchangers. This study investigated the intensification of the polydextrose yield when these internal inserts were used. Different reactor lengths and internal inserts geometries, as well as different operating conditions, were analyzed. The experiments showed that the reactant concentration had no effect on the product yield. Further
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Duncan, Peter, Catherine Enters-Weijnen, Nashmil Emami, Peter McLean, Tiago Nunes, Maurice Beaumont, Rafael Crabbe, et al. "Short-Term Daily Intake of Polydextrose Fiber Does Not Shorten Intestinal Transit Time in Constipated Adults: A Randomized Controlled Trial." Nutrients 10, no. 7 (July 19, 2018): 920. http://dx.doi.org/10.3390/nu10070920.

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Chronic constipation (CC) remains a common gastrointestinal (GI) disorder that conveys a substantial healthcare burden. Expert guidelines recommend increasing fiber intake, yet the clinical evidence to support this needs strengthening for specific fibers. The aim was to evaluate changes in intestinal transit time and GI symptoms in CC patients who consumed polydextrose. In a randomized, double-blind, placebo-controlled trial, 128 adults with CC received 8 g or 12 g polydextrose, or placebo, daily for 4 weeks. Transit time, as primary outcome, was assessed by radiopaque marker distribution afte
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27

Gałkowska, Dorota, Monika Południak, Mariusz Witczak, and Lesław Juszczak. "Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts." Polymers 12, no. 10 (September 27, 2020): 2224. http://dx.doi.org/10.3390/polym12102224.

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The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting c
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28

Khan, Sheeba, Shivani Rustagi, and Avinash Singh. "Optimization of composite flour-based sugarfree muffins." emergent Life Sciences Research 08, no. 02 (2022): 31–40. http://dx.doi.org/10.31783/elsr.2022.823140.

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Muffins are among high sucrose-containing bakery products enjoyed globally for their soft texture and great taste. Its excess consumption results in high-calorie intake, leading to many health problems such as diabetes, obesity, cardiovascular disorders, etc. Replacement of sucrose from muffins helps in the preparation of low-calorie bakery products. The objective of the current study was the preparation of sugar-free muffins and examining their effect on the height and textural attributes. Refined flour was replaced with millet-legume-based composite flour selected from our previous work. Sta
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Yue, Yuan, Ditte S. G. Nielsen, Sofia D. Forssten, Knud Erik B. Knudsen, Markku T. Saarinen, Arthur C. Ouwehand, and Stig Purup. "Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro." Applied Sciences 11, no. 9 (May 3, 2021): 4174. http://dx.doi.org/10.3390/app11094174.

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Many functional food ingredients improve intestinal barrier function through their colonic fermentation products short chain fatty acids (SCFAs). Effects of individual SCFAs have been well studied, but the effects of SCFA mixtures–colonic fermentation products have been rarely investigated. Therefore, this study used an EnteroMix semi-continuous model to simulate the colonic fermentation of three widely used food ingredients, polydextrose, lactitol and xylitol in vitro, and investigated the effects of their fermentation products on impaired colonic epithelial barrier function through a mucus-s
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Abedinia, Ahmadreza, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda, and Jumardi Roslan. "Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics." Foods 10, no. 8 (July 30, 2021): 1761. http://dx.doi.org/10.3390/foods10081761.

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The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelat
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Fan, Rui Xia, Qing Wei Ping, Jian Zhang, and Hai Qiang Shi. "Degradation Rules of Glycan in Reed Ethanol/Water Cooking Process." Advanced Materials Research 781-784 (September 2013): 2618–22. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.2618.

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The degradation rules of glycan in reed ethanol/water cooking process were studied. The degradation rules of polydextrose and polyxylose were obtained in the cooking process by means of ion chromatography determination of glucose and xylose in the reed ethanol pulp content under different holding time. Results showed that cellulose (polydextrose) removal rate obviously was divided into two stages, rapid removal stage at the holding time of 0-90min and slow removal stage at the holding time of 90-210min; hemicellulose (xylan) removal rate was also divided into two stages, slow removal stage at
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32

Gonzaga, Driene Gomes, Rafaela Corrêa Pereira, Andressa Alvarenga Silva, Soraia Vilela Borges, João de Deus Souza Carneiro, Raimundo Vicente de Sousa, and Michel Cardoso de Angelis-Pereira. "In vivo effects of prebiotic sugar free Brazilian cerrado fruits jam." Nutrition & Food Science 48, no. 1 (February 12, 2018): 177–90. http://dx.doi.org/10.1108/nfs-04-2017-0061.

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Purpose The purpose of this research is to develop and characterize a sugar-free Brazilian mixed fruit jam, containing marolo, sweet passion fruit and soursop, enriched with polydextrose and fructooligosaccharides (FOS), and evaluate in vivo the effect of consumption of this product. Design/methodology/approach In total, 48 male rats were divided into six groups and fed a AIN-93M rodent diet supplemented with 10% jam enriched with different proportions of FOS and polydextrose. The effects on glycemic response, mineral utilization and fecal and histological characteristics were evaluated. Findi
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do Carmo, Mariane, Julia Walker, Daiana Novello, Valeria Caselato, Valdemiro Sgarbieri, Arthur Ouwehand, Nelson Andreollo, Priscila Hiane, and Elisvânia dos Santos. "Polydextrose: Physiological Function, and Effects on Health." Nutrients 8, no. 9 (September 8, 2016): 553. http://dx.doi.org/10.3390/nu8090553.

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Liu, Fuguo, Cuixia Sun, Di Wang, Fang Yuan, and Yanxiang Gao. "Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate." RSC Advances 5, no. 95 (2015): 78215–28. http://dx.doi.org/10.1039/c5ra15261e.

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Chlorogenic acid (CA)–lactoferrin (LF) conjugate prepared via alkali treatment was glycoslated with glucose (Glc) or polydextrose (PD) by the Maillard reaction, and the modification improved the functional properties of the conjugate.
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35

Auria, Indri Lovely, Neneng Siti Lathifah, Dainty Maternity, and Suharman Suharman. "PERBEDAAN KONSUMSI YOGURT MENGANDUNG POLYDEXTROSE DENGAN YOGURT TERHADAP KEJADIAN KONSTIPASI PADA IBU HAMIL." Jurnal Kebidanan Malahayati 6, no. 1 (January 31, 2020): 121–26. http://dx.doi.org/10.33024/jkm.v6i1.1689.

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ABSTRAK Latar Belakang Di Indonesia kasus konstipasi yang diderita oleh wanita hamil sekitar 4-30%, sedangkan konstipasi yang diderita masyarakat di atas usia lanjut sekitar 2-25% pada usia 60 tahun ke atas. Insiden konstipasi tersebut meningkat seiring dengan pertambahan umur dan penggunaan suplemen zat besi.Insiden konstipasi pada ibu hamil di Indonesia mencapai 15-20 % Tujuan dari penelitian ini adalah diketahui pengaruh konsumsi yogurt terhadap kejadian ibu hamil di BPM Fitri Hayati S.ST Bandar Lampung Tahun 2019. Metode Jenis penelitian kuantitatif, rancangan penelitian pendekatan quasi e
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36

Iorgachova, Kateryna, Olga Makarova, and Karyne Avetisian. "USE OF STARCH SYRUPS IN THE PRODUCTION OF JELLY." International Conference on Technics, Technologies and Education, ICTTE 2019 (2019): 457–62. http://dx.doi.org/10.15547/ictte.2019.07.027.

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In the presented work the choice of starch syrup for the jelly products production has been substantiated. It was based on the analysis of the starch syrup carbohydrate profiles and recipes of jelly products. The influence of syrup on the rheological and structural-mechanical properties of jelly and aerated masses for a two-layer jelly has been determined. The expediency of polydextrose usage has been demonstrated. Its adding leads to the regulation of the jelly structure and foam layer for the samples with more than 50% of sugar replaced by starch syrup. Depending on the ratio of carbohydrate
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37

Yoshioka, Mayumi, Yoshiharu Shimomura, and Masashige Suzuki. "Dietary Polydextrose Affects the Large Intestine in Rats." Journal of Nutrition 124, no. 4 (April 1, 1994): 539–47. http://dx.doi.org/10.1093/jn/124.4.539.

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38

Santos, Elisvânia Freitas dos, Kathia Hitomi Tsuboi, Marina Rachel Araújo, Arthur C. Ouwehand, Nelson Adami Andreollo, and Celio Kenji Miyasaka. "Dietary polydextrose increases calcium absorption in normal rats." ABCD. Arquivos Brasileiros de Cirurgia Digestiva (São Paulo) 22, no. 4 (December 2009): 201–5. http://dx.doi.org/10.1590/s0102-67202009000400004.

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BACKGROUND: Gastric surgery is known to cause bone disorders, possibly related to an impaired capacity for the absorption of dietary calcium. AIM: To verify if polydextrose (PDX) could stimulate calcium absorption in partially gastrectomized and sham operated rats. METHODS: The rats were laparotomized (sham-operated control) or partially gastrectomized (Billroth II), in groups of 20 each. Half in each operated group were fed a control diet (AIN-93M) without PDX or the same diet containing (PDX 50g/Kg of diet) for eight weeks. The rats were divided into four subgroups: sham-operated and gastrec
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39

Hwang, Jae-Kwan, Chul-Jin Kim, and Chong-Tal Kim. "Production of Glucooligosaccharides and Polydextrose by Extrusion Reactor." Starch - Stärke 50, no. 2-3 (March 1998): 104–7. http://dx.doi.org/10.1002/(sici)1521-379x(199803)50:2/3<104::aid-star104>3.0.co;2-b.

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40

Marinho, Julia Fernanda Urbano, Marcella Chalella Mazzocato, Fabricio Luiz Tulini, Marluci Palazzolli Silva, Elaine Cristina Pereira de Martinis, and Carmen Sílvia Fávaro-Trindade. "Evaluation of probiotic and synbiotic jussara sorbets." Nutrition & Food Science 50, no. 2 (August 12, 2019): 373–83. http://dx.doi.org/10.1108/nfs-03-2019-0102.

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Purpose The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose. Design/methodology/approach Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent. Findings All sorbets exhibited low calorific value, with no di
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41

Mäkeläinen, H., M. Saarinen, J. Stowell, N. Rautonen, and A. Ouwehand. "Xylo-oligosaccharides and lactitol promote the growth of Bifidobacterium lactis and Lactobacillus species in pure cultures." Beneficial Microbes 1, no. 2 (June 1, 2010): 139–48. http://dx.doi.org/10.3920/bm2009.0029.

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The current screening study aimed at identifying promising prebiotic and synbiotic candidates. The fermentation of xylo-oligosaccharides, xylan, galacto-oligosaccharide, fructo-oligosaccharide, polydextrose, lactitol, gentiobiose and pullulan was investigated in vitro. The ability of these established and potential prebiotic candidates to function as a sole carbon source for probiotic (Bifidobacterium and Lactobacillus), intestinal and potential pathogenic microbes (Eubacterium, Bacteroides, Clostridium, Escherichia coli, Salmonella, and Staphylococcus) was assessed in pure cultures. Xylo-olig
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42

KIM, KWANG-OK, LAURA HANSEN, and CAROLE SETSER. "Phase Transitions of Wheat Starch-Water Systems Containing Polydextrose." Journal of Food Science 51, no. 4 (July 1986): 1095–97. http://dx.doi.org/10.1111/j.1365-2621.1986.tb11249.x.

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43

Pronczuk, Andrzej, and K. C. Hayes. "Hypocholesterolemic effect of dietary polydextrose in gerbils and humans." Nutrition Research 26, no. 1 (January 2006): 27–31. http://dx.doi.org/10.1016/j.nutres.2005.10.004.

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44

Weimer, P. J., and S. M. Abrams. "In vitro fermentation of polydextrose by bovine ruminal microorganisms." Animal Feed Science and Technology 93, no. 1-2 (September 2001): 115–23. http://dx.doi.org/10.1016/s0377-8401(01)00256-5.

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45

Chaudhary, Vinita, Darryl M. Small, and Stefan Kasapis. "Structural studies on matrices of deacylated gellan with polydextrose." Food Chemistry 137, no. 1-4 (April 2013): 37–44. http://dx.doi.org/10.1016/j.foodchem.2012.10.009.

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46

Beynen. "Impact of Dietary Polydextrose on Clinical Signs of Canine Osteoarthritis." American Journal of Animal and Veterinary Sciences 6, no. 3 (March 1, 2011): 93–99. http://dx.doi.org/10.3844/ajavsp.2011.93.99.

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47

Chikamatsu, Kaori, Chikako Kitano, Yuka Sato, Masako Fujita, Motoyuki Ishiguro, Toshio Ohkuma, Toshiharu Ikutaka, and Takahiro Hirano. "Efficacy of polydextrose in treating the constipation of hemodialysis patients." Nihon Toseki Igakkai Zasshi 28, no. 1 (1995): 77–81. http://dx.doi.org/10.4009/jsdt.28.77.

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Lamichhane, Santosh, Christian C. Yde, Sofia Forssten, Arthur C. Ouwehand, Markku Saarinen, Henrik Max Jensen, Glenn R. Gibson, Robert Rastall, Francesca Fava, and Hanne Christine Bertram. "Impact of Dietary Polydextrose Fiber on the Human Gut Metabolome." Journal of Agricultural and Food Chemistry 62, no. 40 (September 26, 2014): 9944–51. http://dx.doi.org/10.1021/jf5031218.

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49

Kamel, B. S., and V. F. Rasper. "Development of Low Calorie Cakes Utilizing Emulsifiers, Sorbitol and Polydextrose." Canadian Institute of Food Science and Technology Journal 20, no. 5 (December 1987): 318. http://dx.doi.org/10.1016/s0315-5463(87)71268-1.

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Schirmer, M., M. Jekle, E. Arendt, and T. Becker. "Physicochemical interactions of polydextrose for sucrose replacement in pound cake." Food Research International 48, no. 1 (August 2012): 291–98. http://dx.doi.org/10.1016/j.foodres.2012.05.003.

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