Bulking and Fat-Replacing Agents - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 413

table 13.5 Nutritional effects and potential health Beneits of Inulin-type Fructans
Enhanced colonic functions

composition and activities of the gut microlora
Stool production
absorption of minerals
production of gastrointestinal endocrine peptides
immunity and resistance to infections
digestion of high protein diets

Enhanced systemic functions lipid homeostasis

Reduction of disease risks intestinal infections

irritable bowel disease
colon cancer
Osteoporosis
Obesity
diabetes

(lactobacilli, streptococci, enterococci, lactococci, and biidobacteria) but also Bacillus sp. and
fungi such as Saccharomyces and Aspergillus . Postulated health advantages associated with pro-
biotics intake are the improvement of lactose intolerance, increase in humoral immune responses,
biotransformation of isolavone phytoestrogen to improve postmenopausal symptoms, bioconver-
sion of bioactive peptides for antihypertension, improvement of serum lipid proiles, increase in
natural resistance to infectious disease in the gastrointestinal tract, suppression of cancer, reduction
in serum cholesterol level, and improved digestion (Vasiljevic and Shah 2008).

reFereNCeS

Abdul-Hamid, A., and Luan, Y. S. 2000. Functional properties of dietary ibre prepared from defatted rice bran.
Food Chem. 68 (1): 15-19.
American Association of Cereal Chemists. 2001. The Deinition of Dietary Fiber. AACC Report. Cereal Foods
World 46: 112-126.
Akoh, C.C. 1998. Fat replacers. Food Tech. 52: 47-52.
Akoh, C.C. 1994. Synthesis of carbohydrate fatty acid polyesters. In: Carbohydrate Polyesters as Fat
Substitutes , edited by C.C. Akoh and B.G. Swanson, pp. 9-35. New York: Marcel Dekker, Inc.
Anderson, J.W., Baird, P., Davis Jr., R.H., Ferreri, S., Knudtson, M.A., Koraym, A., Waters,V., and Williams,
C.L. 2009. Health beneits of dietary iber. Nutr. Rev. 67: 188-205.
Anon. 1981. Food and Drug Administration. Food Additive Petition 9A3441: Polydextrose. Federal Register
46: 112-126.
Aprianita, A., Purwandari, U., Watson, B., and Vasiljevic, T. 2010. Physico-chemical properties of lours
and starches from selected commercial tubers available on the Australian market. Int. Food Res. J. 16:
507-520.
Auerbach, M.H., Craig, S.A.S., Howlett, J.F., and Hayes, K.C. 2007. Caloric availability of polydextrose. Nutr.
Rev. 65 (12): 544-549.
Autio, K. 1996. Functional aspects of cell wall polysaccharides. In: Carbohydrates in Food , edited by A.-C.
Eliasson, pp. 227-264. New York: Marcel Dekker.
Autio, K., Myllymaki, O., and Malkki, Y. 1987. Flow properties of solutions of oat β-glucans. J. Food Sci. 52:
1364-1366.
Baixauli, R., Salvador, A., Martinez-Cervera, S., and Fiszman, S.M. 2008. Distinctive sensory features intro-
duced by resistant starch in baked products. Food Sci. Tech. 41: 1927-1933.
Ballance, G. M., and Meredith, W. O. S. 1976. Puriication and partial characterization of an endo-β-1,3-
glucanase from green malt. J. Inst. Brew. 82: 64-67.
Bansema, C. 2000. Development of a barley β-glucan beverage with and without whey protein isolate. M. Sc.
Thesis. University of Alberta, Edmonton, AB.