ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus lichenifrmis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (aw) of bread went from 0.87 to 0.82 when 10% (w/w) or to 0.78 when 20% (w/w) BOS was added. BOS lowered aw more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at aw, 0.1–0.8. BOS also prevented starch retrogradation in bread, probably due to steric hinderance and to the state of water retained by BOS. Relative sweetness of BOS was ± 17.5% of sucrose. The BOS mixture produced by BLMA might provide a new type humectant for foods that is low in sweetness and retards retrogradation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb09816.x