Профессионально-ориентированное чтение для магистров и аспирантов пищевых специальностей университета (сборник текстов). Михедова Л.Г. - 9 стр.

stability. Newer products are available that cook just upon            such as wheat gluten can vary as a function of processing tem-
addition of boiling water. Examination shows that these are very       perature.
thin, and such products have little or no stability to storage after         An important nutritional factor that bears consideration is
cooking. (1500).                                                       the phytic acid content of many brans. Phytic acid is a natural
                                                                       component of brans that can complex with key minerals such as
                                                                       calcium, copper, zinc and iron. Other considerations in
                                                                       designing fiber ingredient specifications are freedom from
                      Section III                                      microbial contamination, and their taste and/or aroma profiles.
  Texts for class reading and rendering in Russian                     (1500)


              13. Defining Fiber Ingredients
                                                                                   14. Health Benefits of Probiotics
   Fiber is a complex group of polysaccharides whose
components include: cellulose, hemicellulose, pectin, and lignin          For thousands of years microbial cultures have been used to
as the major fractions. Fiber also can be subdivided into a            ferment foods and prepare alcoholic beverages. In Genesis
variety of materials exhibiting basic differences in their             references are made to the preparation of fermented milk. In the
chemical, physical, and physiological effects.                         past century, various micro-organisms have been tested for their
   Among the more important of these different properties is           ability to prevent and cure diseases in animals and humans.
that of relative solubility. Dietary fibers can range from             Micro-organisms have also been added to domestic animal feed
insoluble (alpha cellulose) to almost totally soluble (pectins,        to enhance growth. Based on these new applications, the word
vegetable gums) materials. Solubility appears to have even             probiotic was used to describe beneficial micro-organisms. Later
greater significance as we learn more and more about how vari-         a probiotic was defined as 'a live microbial feed supplement
ous fibers modify enzymes, alter mineral absorption, and               which beneficially affects the host animal by improving its
otherwise affect digestion.                                            microbial balance'. In this paper a review of probiotics currently
   Another important variable characterizing dietary fiber is the      used, selection criteria for probiotics, purported health claims
particle size or form in which it is available. Generally, defining    for probiotics and scientific evidence for these claims will be
the relative ease of introducing a particle into a food system or      presented.
controlling uniformity of dispersion are only concerns with               One criteria which has been used to select probiotics is
insoluble fiber ingredients. In the case of soluble fibers, or         species compatibility. The general principle is that a probiotic
mixed soluble and insoluble fiber ingredients, particle size can       isolated from an animal is less effective in another animal.
affect end properties ranging from apparent viscosity to taste,        However, many probiotics are of unknown origin and therefore
and dissolution to heat transfer rates.                                inter-species use of probiotics is common. The other major
   Processing conditions should be considered in formulation.          selection criteria that have been applied for probiotics include
The ability of fiber to compete with other ingredients for water       the ability to survive transit through the gastrointestinal tract,