By Susan Sungsoo Cho
"Explores the results of complicated carbohydrates (starch, gums, and nutritional fibers) on human physiological functionality and establishes a suitable nutritional consumption point for inclusion on dietary labels. Addresses present examine, functions, and implementation issues."
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Additional resources for Complex Carbohydrates in Foods
1979) Enzymatic procedure for determination of starch in cereal products. Cereal Chem. 56, 364–366. 10. Health and Welfare Canada (1985) Report of the Expert Advisory Committee on Dietary Fibre, National Health and Welfare Canada, Ottawa, Ontario. 11. , Scott, F. , and Brassard, R. (1997) Definition and analysis of dietary fiber. In Complex carbohydrates: Definition, analysis, and applications. Marcel Dekker, New York. 6 Complex Carbohydrates: The Science and the Label DAVID R. , East Hanover, New Jersey JONATHAN W.
The British Nutrition Foundation. Complex Carbohydrates in Foods, Chapman and Hall, London, 1990. J Hirsch. Am. J. Clin. Nutr. 61S:996S-1000S, 1995. WC Willett. Science 264:532–537, 1994. BO Schneeman. J. Nutr. 124:1747S–1753S, 1994. 3 Complex Carbohydrates and the Food Label: An FDA Perspective F. S. C. INTRODUCTION From their first issuance in 1980 the Dietary Guidelines have advised Americans to increase the amount of complex carbohydrates in their diets. Largely because of consumers’ familiarity with the term “complex carbohydrate,” certain segments of the food industry have sought for years to include quantitative amounts of this nutrient within nutrition labeling.
Quantitative hydrolysis of the resulting maltotrioses and maltoses, (which are not substrates for the bacterial alpha-amylase) to glucose is carried out with amyloglucosidase and glucose is measured using a standard enzyme/color reaction with samples read in a spectrophotometer. Unlike the term “complex carbohydrates”, starch is a more defined chemical entity and can be measured by several methods. Suggested Alternatives 37 DIETARY FIBER Dietary fiber is essentially dietary non-starch polysaccharides and cell wallassociated components such as lignin.
Complex Carbohydrates in Foods by Susan Sungsoo Cho