Effect of food-processing on the degradation of fructooligosaccharides in fruit

摘要

The effect of process on fructooligosaccharide degradation in stewed apple-banana and three apple dessert was studied. 1-K.estose was analysed using an accurate analytical method for carbohydrate determination (high-performance anion exchange chromato-graphy with pulsed amperometric detection, HPAEC-PAD). It appears that the content of 1-kcstose in raw material was much higher than in the finished product. Furthermore, a banana puree incubated for 30 min over a temperature range (80-110℃), supposed to favour degradation, appeared stable. This indicate that its the formulation rather than cooking or pasteurization which is responsible for the fructooligosaccharide loss.