Arruda, Henrique Silvano; Silva, Eric Keven; Pereira, Gustavo Araujo; Meireles, M. Angela A.; Pastore, Glaucia Maria published the artcile< Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage>, Name: (2S,3R,4S,5S,6R)-6-(Hydroxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetraol, the main research area is araticum whey beverage inulin carbohydrate prebiotic thermal stability.
Inulin is a prebiotic carbohydrate widely used in the food industry due to its health-related claims and its ability to modify/improve the technol. properties of food products. However, industrial processes such as thermal treatments, can cause structure changes in prebiotic carbohydrates affecting their health benefits and technol. properties, but these aspects have received little attention. Therefore, this study aimed to evaluate the impact of thermal treatments (70-100°C/60 s) on inulin chem. stability in a dairy system, araticum flavoured whey beverage. Compared with untreated whey beverage, the thermally processed whey beverages did not exhibit any changes in pH (5.59), total soluble solids (24.63-25.19°Brix), glucose (16.11-17.97 mg/mL), fructose (17.75-19.49 mg/mL), sucrose (89.00-94.14 mg/mL) and lactose (61.59-67.19 mg/mL). The chromatog. anal. displayed no significant differences in content (GF2-GF4 ranged from 3.04 to 3.28 mg/mL) and profile of inulin (average DP = 10) between untreated and thermally processed beverages, showing that inulin had strong ability to resist thermal degradation in a dairy system. This study has provided consistent and clear results regarding inulin thermal stability, showing that inulin can be successfully added in thermally processed com. dairy beverages without prejudice to their prebiotic properties.
LWT–Food Science and Technology published new progress about Annona crassiflora. 492-62-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C6H12O6, Name: (2S,3R,4S,5S,6R)-6-(Hydroxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetraol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts