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Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral Formulas
Author(s) -
GarcíaBantos J.L.,
Olano A.,
Corzo N.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09571.x
Subject(s) - maltose , chemistry , carbohydrate , sterilization (economics) , food science , lactose , disaccharide , chromatography , sucrose , biochemistry , economics , monetary economics , foreign exchange market , foreign exchange
Changes in the mono‐ and disaccharide fractions during manufacture and storage of enteral formulas were studied. Sterilization caused a considerable increase only in the maltulose content due to isomerization of maltose. Heat intensity and pH greatly influenced the formation of maltulose. Levels of maltulose up to 190 mg/100 mL were reached at pH 7.6 in samples heated at 120°C for 20 min. At the same pH value, the formation of maltulose during sterilization of samples increased with initial maltose content. Storage at 20°C did not cause changes in the maltulose content but an increase of maltulose was observed during storage at 30°C. The maltose/maltulose ratio appears to be a suitable indicator to assess the heat treatment during manufacture and to monitor product storage. Keywords: maltulose, processing, storage, enteral formulas