• 한국식품조리과학회지
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• 제17권4호
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• pp.367-372
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• 2001

본 연구에서는 옐로우 레이어 케이크 제조시 쇼트닝 대신 탄수화물계 지방 대체물인 폴리덱스트로스가 사용될 수 있는지 그 가능성을 조사하고 폴리덱스트로스를 여러 가지 비율로 대체하여 제조한 저열량 레이어 케이크의 특성을 평가하였다. 케이크 반죽의 비중과 점도는 지방 대체율이 증가할수록 비중은 증가하지만 점도는 낮아졌다. 주사전자 현미경 측정 결과 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고 점도는 높을수록 치밀한 구조를 보였다. 물성은 대체율이 높을수록 hardness, gumminess, cohessiveness 및 chewiness는 감소하였고 springiness는 증가하였으며 resilience는 차이를 나타내지 않았다 관능적 평가에서 폴리덱스트로스 첨가 25%에서 대조군과 비슷한 선호도를 나타내었고 지방 대체율이 크게 증가할수록 관능적으로는 낮게 평가되었다. 본 실험 결과 지방 대체물인 폴리덱스트로스는 저열량 레이어 케이크 제조시 쇼트닝 대신 25% 첨가시 대조군과 유사한 특성을 나타내어 지방 대체 소재로 사용될 수 있을 것으로 생각되었다.

• Journal of Nutrition and Health
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• 제25권3호
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• pp.211-220
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• 1992

Both hydrolysed guar gum and polydextrose have been used as a major fiber source in preparations of unctional drink products and other food products. In this study we determined the effects of these fibers on lipid metabolism of normal rats with two different dietary fat levels by using cellulose as the control. Serum total lipid triglyceride total cholesterol and HDL-colesterol were determined with proper enzymatic methods. Feed intake weight gain and feed efficiency ratio were also calcula-ted. Polydextrose-fed group showed lower serum triglyceride level than hydrolysed guar gum-fed group regardless of fat level used in this study without changing total lipid level in the serum. We also observed that polydextrose-fed group showed low serum cholesterol level nummerically high serum HDL-cholestrol level and more excretion of fecal neutral sterols when compare with those values of hydrolysed guar gum-fed group. The results indicate that polydextrose might have more beneficial roles in lipid metabolism when compare with hydrolysed guar gum.

• Journal of Nutrition and Health
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• 제28권2호
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• pp.107-114
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• 1995

These works were designed to examine the effects of dietary fiber sources and levels on lipid metabolism in rats fed high lard diet. Rats were divided into three($\alpha$-cellulose, polydextrose, carrageenan) groups and were fed with containing 6% fiber diet. Serum, liver and fecal lipid contents were examined after four weeks of dieting. Also, in order to investigate whether hypocholesterolemic effect of dietary fiber at 4 weeks is continued at 8 weeks, rats were fed with diets containing same sources with different levels of each dietary fiber and were sacrificed after eight weeks of dieting. Serum cholesterol in rats fed carrageenan diet and polydextrose diet were reduced compared with $\alpha$-cellulose-fed group at both four and eight weeks dieting. Liver cholesterol in both polydextrose-fed and carrageenan-fed group were lower than $\alpha$-cellulose-fed group. Fecal total group were increased compared with $\alpha$-cellulose-fed group. On the other hand, there was no significant difference between polydextrose-fed and carrageenan-fed group. On the basis of the results, it was suggested that the hypocholesterolemic effect of soluble fiber used in this study (polydextrose, carageenan) on rats was due to the inhibition of cholesterol absorption on the intestinal lumen and acceleration of cholesterol catabolism in the liver and enhancement of bile acids excretion. On the other hand, insoluble fiber($\alpha$-cellulose) showed no hypo-cholesterolemic effect.

• Preventive Nutrition and Food Science
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• 제3권2호
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• pp.193-197
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• 1998

This study was conducted to determine if dietary fiber would reduce exposure of the tissues to dietary benzo[a]pyrene(BP) , a well-known carcinogenic polycyclic aromatic hydrocarbon, as evaluated by benzo[a]pyrene hydroxylase (BPH) activity. The effects of three different sources of dietary fiber(pectin, polydextrose, and clellulose) on BPH activity were studied using Sprague-Dawley rats. In this study, male rats were fed a fiber-free purified diet for 7 days, whereupon they were switched to experimentla diets for 48h. After 48h, their liver, stomach , small intestinal mucosa and large intestinal mucosa were assayed for BPH activity. Thissues exposed to benzo[a]pyrene(400mg/kg diet, fiber-free) showed significant increse in the activity of BPH ; 27 times in liver, 7 times in stomach, 18 times in small intestinal mucosa and 3 times in large intestine. The inhibition in BP -induced BPH activity by dietary fiber in liver, stomach and small intestinal mucosa was observed in the decreasing order : 10 % perctin > 10% polydextrose >5 % polydextrose > 10% cellulose. Decreased BPH induction indicates that soluble dietry fibers, especially pectin and polydextrose in this study, protect the tissues of digestive system from exposure to BP.

• 동아시아식생활학회지
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• 제8권2호
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• pp.107-115
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• 1998

This study was conducted to investigate the effects of dietary fibers (cellulose ; polydextrose ; pectin ; ricebran) supplementation on the kidney fucntion of hyperlipidemic-induced rats on a high cholesterol diet (5% cholesterol). Serum lipid concentrations were not influenced by dietary fiber sources, but the pectin group was effective in reducing serum lipid levels. Total serum protein and albumin concentrations tended to higher in the polydextrose group, and serum creatinine and urea-N concentrations were higher in the pectin group than those in the other groups. Even though total urinary protein was high in the pectin group, GFR was reduced (18~30% decrease) as compared to other groups. The urea-N level was elevated in the polydextrose group as compared to that of cellulose group(25% increase). Total lipid, triglyceride and cholesterol concentrations in the liver of pectin group were lower than those of other groups. Total lipid and cholesterol concentrations in the kidneys were reduced in pectin and ricebran groups, respectively. The total cholesterol concentration infecal was significantly high in the polydextrose and pectin groups(p<0.05), and the triglyceride was highest in the pectin group. These results indicate no significant effects of dietary fiber supplementation on the kidney function of hyperlipidemic-induced rats on a high cholesterol diet, but pectin was very effective to improve lipid metabolism and to reduce GFR.

• Journal of Nutrition and Health
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• 제27권4호
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• pp.311-322
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• 1994

This study was conducted to compare the effects of four types of dietary fiber supplementations (cellulose, pectin, guar gum, and polydextrose) on gastrointestinal function, diabetic symptom amelioration and lipid & glucose metabolism in streptozotocin-induced diabetic rats. Six groups of male rats were fed ad libitum dietary fiber-free control diet or one of experimental diets containing 5% dietary fiber for four weeks. All types of dietary fiber supplementation seemed to protect the diabetic animals from the loss of body weight. The primary diabetic symptoms such as polydipsia, polyphasia, polyuria and urinary glucose excretion were ameliorated by cellulose, pectin, and guar gum, but not by polydextrose. Gastrointestinal transit time was significantly shortened and fecal dry weight was significantly increased in all the dietary fiber-supplemented groups except the polydextrose group. Large intestine was significantly lengthened by dietary fiber feeding. The serum triglyceride and total cholesterol levels were effectively lowered by pectin, guar gum and polydextrose. Regardless of their types, the fiber supplementation had no effect on serum HDL-cholesterol. Whereas fasting blood glucose level was significantly lowered by all types of fiber supplementations, glucose tolerance was more effectively improved by pectin and guar gum.

• 한국식품조리과학회지
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• 제8권3호
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• pp.333-341
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• 1992

The physicochemical, rheological and sensory characteristics of 'BACKSULGIES', which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to 'BACKSULGI' was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had me highest value of water binding capacity. The solubility was highly related with water binding capacity and me swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But me values of gelatinization of 'BACKSULGIES' added with dietary fibers were significantly higher than mose of 'BACKSULGI' with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But me hardness of 'BACKSULGIES' added with dietary fibers was significantly lower man those of 'BACKSULGI' with no dietary fiber. The retardation effect of dietary fibers for retrogradation of 'BACKSULGIES' was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that me addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional 'BACKSULGI'. As me results of this study, it was proved mat the additions of dietary fibers to 'BACKSULGI' had the retardation effect of retrogradation.

• 한국식품조리과학회지
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• 제13권2호
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• pp.185-191
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• 1997

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

• Nutritional Sciences
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• 제5권4호
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• pp.175-183
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• 2002

To compare the effects of various types of dietary fiber on microbial production of short-chain fatty acids (SCFA) and on colon cell proliferation which is used as an intermediate biomarker for colon carcinogenesis, groups of 10 male Sprague-Dawley rats were fed one of four fiber-supplemented diets (6% cellulose, 6% pectin, 6% polydextrose, and a mixture of 3% cellulose and 3% polydextrose) for three weeks. As a control, a fiber-free diet was fed to a separate group of 10 rats. Cell proliferation was measured by in vivo incorporation of bromodeoxyuridine into DNA in the proximal and distal colon, respectively. Luminal concentrations of SCFA were measured by gas chromatography. Dietary fiber significantly influenced microbial production of SCFA in the colon; pectin supplementation produced the highest concentrations of luminal SCFA in both the proximal and distal colon (p<0.05). The degree of individual SCFA production was characterized by a relatively higher increase in butyrate production by the pectin-supplemented diet, and in propionate production by the polydextrose-supplemented diet, resulting in alterations of the molar ratios of acetate, propionate and butyrate. There were significant differences in colon cell proliferation among the diet groups; the pectin-supplemented diet produced a significantly higher effect on cell proliferation of distal colonic epithelial cells (p＜0.05), and the polydextrose-supplemented diet produced an intermediate effect compared to the fiber-free or cellulose-supplemented diet. Increased cell proliferation was correlated to increased luminal concentrations of butyrate in the proximal colon and to increased luminal concentrations of propionate and butyrate in the distal colon (p<0.05). Therefore, these data suggest that dietary fiber may modulate colon cell proliferation by altering luminal SCFA concentrations, particularly butyrate and perhaps propionate. In addition, the present study is the first finding that has demonstrated a relative increase in colon cell proliferation due to supplementation with polydextrose, suggesting that the overuse of this artificially synthesized polysaccharide in food processing technology needs to be carefully evaluated from the public health point of view.

• 한국식품과학회지
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• 제38권4호
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.