BACKGROUND Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to ...

effects of plant density and harvest time on various two ecotype and one variety of chicory was examined at qazvin sugar factory research station in 2012. three genotype of chicory (two ecotypes of zanjan and kashan and one denveloped variety named orchis) with three plant densities (6, 12, and 18 plants/m2) and three harvest dates (31 august and 20 september and 11 october) were considered usi...

Adviser: Julie Albrecht Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating growth and/or activity of beneficial bacteria in the colon. The project objective was to determine consumer acceptability of ice cream with prebiotic ingredients substituted for part of the sugar and to determine sensory attributes of sweetness, smoothness, and van...

The present study investigates the effects of different routes of inulin administration as prebiotic on gut microbiota and survival rate of Indian white shrimp post-larvae. Four hundred and fifty Indian white shrimp post-larvae (PL1) were stocked in nine tanks. The tanks were assigned into three treatments: feeding with inulin-treated (110 mg L-1) Artemia nauplii ...

The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure st...

In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well as their interactions on cooking characteristics, texture, colour and sensory properties of low-...

Research was conducted to determine the physiological effect of substituting 5% of maize starch with cellulose, inulin and oligofructose in the diet of rats. The feeding of cellulose and fructans did not influence the food intake and weight gains of animals. The addition of oligofructose and inulin induced an enlargement of the caecum (wall and digesta). Dry matter and pH of caecal digesta were...

The H(2) breath test is ideal for orocaecal transit time (OCTT) measurement, as it is non-invasive and inexpensive. Indigestible substrates added to a test meal are metabolised by the colonic bacteria, resulting in the production of H(2) which is detected in end-exhalation breath. However, the substrates themselves can alter the transit times in the gastrointestinal tract. The aim of the presen...

introduction: a mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans and inulin has been reported (peressini, & sensidoni, 2009; hager, ryan, schwab, gänzle, o’...

desirability and good background of yogurt have led the manufacturers to use this product mostly for producing milk-based probiotic products. the aim of this study was to evalutate the effect of a mixture of prebiotics including oligofructose, lactulose, and inulin on physicochemical properties (ph value, acidity, and syneresis) of synbiotic yogurt containing lactobacillus casei. pasteurized mi...