Fibre consists of non-starch polysaccharides, such as cellulose, dextrins
, inulin, lignin, chitins, pectins, beta-glucans, waxes, and oligosaccharides.
4-[alpha]-glycoside linkages of amylose and amylopectin chains, decomposing starch into soluble dextrins
In this paper, the inducing mechanism of corn dextrins
with different DE values (dextrose equivalent value) on production of a-amylase by Bacillus subtilis (B.
Sugar can be sucrose, lactose, glucose, syrup and dextrins
Table 1: Types of Fiber Polysaccharides/Oligosaccharides Carbohydrate Fibers Lignans (non-starch) Cellulose Indigestible Waxes dextrins
Hemicellulose Resistant Phytate maltodextrins Arabinoxylans Resistant potato Cutin dextrins
Arabinogalactans Synthesized Saponins carbohydrates Polyfructoses Polydextrose Suberin Inulin Methyl cellulose Tannins Oligofructans Hydroxypropylmethyl cellulose Galacto-oligosaccharides Resistant starches Gums Mucilages Pectins Adapted from Lattimer and Haub 2010
Stay away from foods that contain high levels of saturated fat, cholesterol and hidden sources of sugar such as high fructose corn syrup, some dextrins
, or evaporated cane juice.
These starch mashes, now liquefied by SEBstar HTL, produce large amounts of low molecular weight dextrins
that then can be hydrolyzed into fermentable sugars.
Major development trends are based on improving existing grades of excipients; for example, pregelatinized starch has been developed to facilitate the granulation step during the tabletting process; dextrins
have also been developed with better binding properties.
2) are exoacting enzymes that cleave non-reducing chain ends of amylase, amylopectin and glycosidic linkages in amylopectin and results in incomplete degradation of the molecule yielding maltose and [beta]- limit dextrins
A similar conclusion is documented in other sources, such as a French Food Safety Agency report on prebiotics wherein only inulin and FOS are recognized as true prebiotics: several other substances, such as resistant dextrins
, are only presented as candidates (AFSSA, 2005).
Products of this initial phase of intestinal starch assimilation are a mixture of maltose, maltotriose and various limit dextrins
that occur as a result of [alpha]-1,6 branch points (Harmon, 1993).
In this research, researchers used two dextrins
, one of high solubility and the other of medium solubility, to study their effects on battered, prefried fish nuggets.