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- W52655910 abstract "Abstract A method was developed for determining fructan inulin in various foods (yogurts, honey cakes, chocolates). Warm water was applied for extraction of samples, and mono- and dissacharides were determined by a thin-layer chromatographic densitometric method. A portion of the test solution was hydrolyzed 30 min with 1% oxalic acid in a boiling water bath. Fructose was determined in the hydrolysate. The amount of inulin in a sample was calculated as the difference between the amount of fructose in the sample before and after hydrolysis. The fructose from sucrose formed during the hydrolysis was also considered. The mean recovery from yogurt fortified with 4% inulin was 95.5 ± 4.5% (mean ± standard deviation); from honey cakes extract fortified with 10% inulin, 97.3 ± 5.5%; and from chocolate extract fortified with 30% inulin, 98.6 ± 6.6% (6 replicates in all cases). Determination of glucose is not necessary for analyzing fructans with the composition expressed shortened to GFn−1 (G, glucose; F, fructosyl) with the average degree of polymerization 8 ≤ n ≤ 15." @default.
- W52655910 created "2016-06-24" @default.
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- W52655910 date "2000-05-01" @default.
- W52655910 modified "2023-10-17" @default.
- W52655910 title "Determination of Inulin in Foods" @default.
- W52655910 doi "https://doi.org/10.1093/jaoac/83.3.675" @default.
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