Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations

Author:

Woodbury Travest J.1ORCID,Mauer Lisa J.1ORCID

Affiliation:

1. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA

Abstract

The effects of oligosaccharides on the gelatinization temperature of wheat starch, based on granule molecular size constraints.

Funder

Whistler Center for Carbohydrate Research, Purdue University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Reference62 articles.

1. U.S. Department, of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS) , Dietary Guidelines for Americans, 2020–2025, https://DietaryGuidelines.gov

2. The confusing world of dietary sugars: definitions, intakes, food sources and international dietary recommendations

3. Health benefits of dietary fiber

4. U.S. Food and, Drug Administration (FDA) , Food Labeling: Revision of the Nutrition and Supplement Facts Labels, https://www.federalregister.gov/d/2016-11867

5. U.S. Food and Drug Administration , (FDA) In Brief: FDA allows the low-calorie sweetener allulose to be excluded from total and added sugars counts on Nutrition and Supplement Facts labels when used as an ingredient, https://www.fda.gov/news-events/fda-brief/fda-brief-fda-allows-low-calorie-sweetener-allulose-be-excluded-total-and-added-sugars-counts

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