食品伙伴網(wǎng)報(bào)道：據(jù)美國(guó)營(yíng)養(yǎng)成分網(wǎng)8月20日消息，科學(xué)家聲稱，已開發(fā)出三種可大量增加膳食纖維的乳制品。

    攝取膳食纖維會(huì)帶來很多益處，其中包括：減少血液中的膽固醇、減少患糖尿病的風(fēng)險(xiǎn)，以及改善排便等等。很多人的膳食纖維攝入量遠(yuǎn)遠(yuǎn)低于推薦攝入量。但是，在乳制品中添加大量的膳食纖維因?yàn)榭赡軙?huì)對(duì)產(chǎn)品的質(zhì)地口感造成影響，而面臨著技術(shù)挑戰(zhàn)。

    解決這個(gè)問題的方法之一就是尋找低粘度的纖維來源。新出版的一起食品科學(xué)雜志（Journal of Food Science）發(fā)表了來自加拿大奎爾夫大學(xué)的研究者們所做的研究。他們測(cè)試了可溶性大豆多糖（SSPS）、從黃秋葵中精煉和萃取得到的低粘度纖維的性能。
研究者將SSPS添加到三種不同的乳制品中（乳飲料、布丁、低脂冰淇淋）。

    用測(cè)量流變性和感官檢測(cè)的方法去檢測(cè)被添加了的產(chǎn)品。從以上測(cè)試中，可以得到在乳飲料中SSPS的最大添加量是4%，在添加有K-卡拉膠的布丁中SSPS的最大添加量為4%，而在低脂冰淇淋中則為2%.

    研究者稱，在這些產(chǎn)品中可溶性纖維的添加量與市售的纖維加強(qiáng)型食品中的膳食纖維添加量相比，高出很多，可很好的改善消費(fèi)者膳食中的纖維比例。

原文報(bào)道： By Guy Montague-Jones, 20-Aug-2010

Scientists claim to have developed three prototype dairy products capable of delivering significant quantities of dietary fibre.

A number of health benefits have been associated with increased consumption of dietary fibre including reduced blood cholesterol, reduced risk of diabetes and improved laxation. And since the dietary fibre intake of many people is below recommended levels there is a case to be made for fortification.

But adding significant amounts of fibre into dairy products poses technical challenges because of potential for damage to textural quality.

Low viscosity source

One approach to this problem is to search for low viscosity fibre sources. In a newly published study in the Journal of Food Science, scientists from the University of Guelph, Canada, sought to test the performance of soluble soybean polysaccharide (SSPS), a low viscous fibre extracted and refined from okra.

The researchers incorporated SSPS into three different dairy products including a dairy drink, a pudding and a low-fat ice cream.

Results

Rheological measurements and sensory tests were used to develop desirable products. From these tests the maximum percentages of SSPS incorporation were determined as 4 per cent in the dairy drink, 4 per cent in the pudding with k-carrageenan and 2 per cent in the low fat ice cream.

The authors said: “The levels of added soluble fibre in the products are considerably higher than those currently available on the market so SSPS-fortified products could help consumers to increase their soluble dietary fibre intake.”

The panelists indicated that they would be willing to consume these high fibre dairy products were they available commercially. Of the three products tested the authors said the panelists were most drawn to the concept of fiber-fortified low-fat ice cream.

原文地址：http://www.nutraingredients-usa.com/Research/Soybean-polysaccharides-boost-fibre-content-in-dairy-study