Pitfall in the determination of the dietary fibre content and nutritional value of food products
Main Article Content
Keywords
dietary fibre, nutritional value, analyses, inulin, galacto-oligosaccharide, pitfall
Abstract
Dietary fibre and nutritional value of food in a broad variety of matrices are frequently requested analyses. In the situation that the analysing laboratory is not informed about the addition of specific ingredients such as low-molar weight dietary fibre ingredients/prebiotics (e.g. inulin/FOS, GOS, resistant maltodextrins) for the fortification purposes of the dietary fibre content in the product, erroneous results can be obtained. In this paper two case studies dealing with this problem are described. The case studies concern firstly a local industrial bakery who tried to develop a healthier product with an increased dietary fibre content and a lower nutritional value and secondly a candy manufacturer.
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