Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion

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• 作者：Renata A. Soriano Sancho ; ^{renatasancho@gmail.com} ; Jane Delane R.P. Souza ; Fabí ; ola Aliaga de Lima ; Glaucia Maria Pastore
• 关键词：Fructo-oligosaccharide ; Malto-oligosaccharide ; Sweet potato ; Arracacia xanthorrhiza ; HPAE-PAD
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：270-277
• 全文大小：741 K
• 卷排序：76

文摘

Oligosaccharides of selected cooked tubers/roots were determinated. Fructo- and maltooligosaccharides were evaluated before and after in vitro digestion. Fructooligosaccharides contents increased after digestion. In vitro digestion increases the maltotriose content in all tubers/roots evaluated.