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KMID : 0380620190510050459
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.459 ~ p.465
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Physical properties and sugar composition stability of food containing different oligosaccharides
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Shin Jang-Ho
Lee Jae-En
Chang Jin-Hee
Han Jung-Ah
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Abstract
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Three kinds of foods (strawberry jam, J; braised lotus root, B-LR; stir-fried anchovies, SF-A) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO) were prepared, and the changes of physical properties and sugar composition were compared with control (sample containing sucrose). For the samples contaning oligosaccharides, a* value increased, and b* value decreased after cooking. The sample with sucrose showed higher hardness than those with FOS or IMO. For sugar composition and stability of the oligosaccharides after cooking, the amount of IMO was almost remained in each food, however, that of FOS decreased from 47.2, 49.5, 48.9 to 20.5, 49.0 and 28.8%, for J, BLR and SF-A, respectively. Based on the above results, softer cooked food could be prepared with oligosaccharide than sucrose, and when considering to functionalitiy, IMO is more suitable for general cooking at home than FOS.
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KEYWORD
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fructooligosaccharide, isomaltooligosaccharide, hardness, sugar composition, cook
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