食品伙伴网报道：据美国营养成分网8月20日消息，科学家声称，已开发出三种可大量增加膳食纤维的乳制品。
摄取膳食纤维会带来很多益处，其中包括：减少血液中的胆固醇、减少患糖尿病的风险，以及改善排便等等。很多人的膳食纤维摄入量远远低于推荐摄入量。但是，在乳制品中添加大量的膳食纤维因为可能会对产品的质地口感造成影响，而面临着技术挑战。
解决这个问题的方法之一就是寻找低粘度的纤维来源。新出版的一起食品科学杂志（Journal of Food Science）发表了来自加拿大奎尔夫大学的研究者们所做的研究。他们测试了可溶性大豆多糖（SSPS）、从黄秋葵中精炼和萃取得到的低粘度纤维的性能。
研究者将SSPS添加到三种不同的乳制品中（乳饮料、布丁、低脂冰淇淋）。
用测量流变性和感官检测的方法去检测被添加了的产品。从以上测试中，可以得到在乳饮料中SSPS的最大添加量是4%，在添加有K-卡拉胶的布丁中SSPS的最大添加量为4%，而在低脂冰淇淋中则为2%.
研究者称，在这些产品中可溶性纤维的添加量与市售的纤维加强型食品中的膳食纤维添加量相比，高出很多，可很好的改善消费者膳食中的纤维比例。
原文报道：Soybean polysaccharides boost fibre content in dairy, study
By Guy Montague-Jones, 20-Aug-2010Scientists claim to have developed three prototype dairy products capable of delivering significant quantities of dietary fibre.
A number of health benefits have been associated with increased consumption of dietary fibre including reduced blood cholesterol, reduced risk of diabetes and improved laxation. And since the dietary fibre intake of many people is below recommended levels there is a case to be made for fortification.
But adding significant amounts of fibre into dairy products poses technical challenges because of potential for damage to textural quality.
Low viscosity source
One approach to this problem is to search for low viscosity fibre sources. In a newly published study in the Journal of Food Science, scientists from the University of Guelph, Canada, sought to test the performance of soluble soybean polysaccharide (SSPS), a low viscous fibre extracted and refined from okra.
The researchers incorporated SSPS into three different dairy products including a dairy drink, a pudding and a low-fat ice cream.
Results
Rheological measurements and sensory tests were used to develop desirable products. From these tests the maximum percentages of SSPS incorporation were determined as 4 per cent in the dairy drink, 4 per cent in the pudding with k-carrageenan and 2 per cent in the low fat ice cream.
The authors said: “The levels of added soluble fibre in the products are considerably higher than those currently available on the market so SSPS-fortified products could help consumers to increase their soluble dietary fibre intake.”
The panelists indicated that they would be willing to consume these high fibre dairy products were they available commercially. Of the three products tested the authors said the panelists were most drawn to the concept of fiber-fortified low-fat ice cream.
原文地址：http://www.nutraingredients-usa.com/Research/Soybean-polysaccharides-boost-fibre-content-in-dairy-study
本文由食品伙伴网编译，供网友参考，食品伙伴网提供欧盟、美国、英国、俄罗斯、日本、韩国、东南亚、西班牙等国家或地区的进出口合规咨询服务，欢迎垂询：0535-2129301，Email：vip@foodmate.net、news@foodmate.net.
地区：
