| dc.contributor | CECILIA TORRES PEDRAZA | |
| dc.contributor | ROSA MARIA CAMACHO RUIZ | |
| dc.creator | Claudia Alvarado | |
| dc.date | 2014 | |
| dc.date.accessioned | 2018-11-19T13:59:04Z | |
| dc.date.available | 2018-11-19T13:59:04Z | |
| dc.identifier | http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/181 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/2253577 | |
| dc.description | Enzymatic/Spectrophotometric AOAC 999.03 fructan measurement method was modified
with the objective to quantify agave fructans. Usefulness of the modified method was
confirmed in pure agave fructans. Modified method result in about 25% of underestimation
when fructans were mixed with food matrices. The effect over fructan losses resulted from
thermal process was evaluated. Long chain fructans achieve better resistance in comparison
with native fructans (8% of thermal loses) no matter the source of ingredient. In the case of
native fructans, agave ingredients showed lower degradation in baked bread in comparison
with chicory fructans. | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | CIATEJ | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0 | |
| dc.subject | info:eu-repo/classification/AUTOR/agave fructans, soluble fibre, inulin measurement, AOAC 999.03, inulin thermal degradation. | |
| dc.subject | info:eu-repo/classification/cti/2 | |
| dc.title | Evaluation of agave fructans in starchy foods with and without thermal process. | |
| dc.type | info:eu-repo/semantics/conferenceProceedings | |
| dc.audience | students | |
| dc.audience | researchers | |
