Complex Carbohydrates in Foods. Vol. 93

tional food development and, (NDOs), 25–33 593–594 behavior and effects of chicory frucNational Labeling and Education Act tooligosaccharides in the GI of 1990 (NLEA), 2, 40, 132, tract, 28–29 601 bulking effect, 28–29 food label reform and, 19–21 fermentation by anaerobic colonic labeling for complex carbohydrates, bacteria, 28 47 non-digestibility, 28 National Health and Nutrition Examina- as prebiotics, 29 tion Survey (NHNES III), 413 as DF, 31–32 National Research Council dietary guide- systemic effects of chicory fructolines for complex carbohydrates, oligosaccharides, 30–31 12 caloric value, 30–31 Near-infrared spectroscopy (NIRS), effects on lipid metabolism, 30 291–303 mineral bioavailability, 31 application of NIRS to foods, 296 Non-starch polysaccharides (NSP): chemometrics, 293–295 defining complex carbohydrates and, instrumentation, 292–293 134 measurement of DF by NIRS, 296– DNS reduction method for soluble 301 and insoluble NSP, 77 Neosugar, 27 HPAE-PAD in analysis of, 277–278, Netherlands: 279, 282–284 DF daily intake recommendations for, Non-starch saccharides, 3 79 Non-thermal treatments for dietary fiber, estimate of DF intake in, 93 381 Neutral detergent fiber (NDF) method North America: of analysis, 75 actual DF intake levels in, 95–97 Neutral sugars, determination in foods DF intake recommendations for, 80– of, 146, 150 81, 82–85 New food reference materials, 251– Norway: 260 DF recommendations for, 88 cell wall study, 253–254 daily intake, 79 certification study, 259–263 estimate DF intake in, 93 control materials, 260 Novozym SP 230 (commercial inuenzyme testing, 261 linase), 224–226 structure, 259–260 Nutraceuticals, 593, 594–595 intercomparison study, 256–259 Nutrient absorption, polydextrose effect main study, 254–256 on, 237–238 M&T Programme requirements for Nutrition and Your Health: Dietary Guidehomogeneity, 255–256 lines for Americans, 8–9, 15, 16, 17 preparation, packing, homogeneity Nuts and seeds, DF content of, 335–336 and stability check, 254–255 supplementary study, 263–264 Oat bran, 362–363 New Zealand, estimate of DF intake in, influence on lipoprotein cholestrol lev- 93 els, 57 672 Index Oatrim, 423–424, 431 [Patent literature review] Obesity, dietary fiber in treatment of, beverage, 501 65 fruit paste, 503–504 Oligofructose, 27, 203–212 general, 498–500 analytical methods, 209–212 low-calorie foods, 504–505 direct GC, 209 meat product, 502–503 direct HPLC, 209 hydrocolloids/gums for low-fat and fructose determination method, low-calorie food product develop- 209–210 ment, 505–591 HPAE-PAD methods, 209, 221– bakery and grain, 517–518 223 beverage, 518–519 inulinase method, 209–211 dairy, 519–528 in food products, determination of dessert, 528–531 (modified AOAC dietary fiber emulsifier, stabilizer, and susmethod), 213–227 pending agent, 531–533 HPLC method for, 215–221 fruits and vegetables, 533–535 quantitative analysis for, 214– general, 505–517 215 low-calorie foods: laxative, 559–560 legal status, 206–207 low-calorie foods: satiety and natural occurrence of, 204–205 weight control, 554–559 Oligosaccharides, 2–3, 595 miscellaneous low-calorie foods, benefits of, 596–599 560–591 in definition of complex carbohy- snacks, 536 drates, 134 spread and salad dressing, 536–554 in definition of DF, 606 starch-based fat substitutes, 432–498 HPAE-PAD in determination of, 276, bakery and grain, 481–486 277 beverages, 486–487 See also Non-digestible oligosaccha- dairy, 488–490 rides (NDOs); Resistant oligosac- dessert, 496–498 charides (ROs) emulsifier, stabilizer, and sus- ‘‘Other carbohydrates,’’ 20–21, 46–47 pending agent, 490–496 flavor, 479 Palatinose condensates (PC), 27 fruits and vegetables, 480–481 Pasta: general, 432–454 DF content of, 336–337 meat products, 454–463 guidelines for complex carbohydrates method, 477–479 from, 11 snacks, 463 resistant starch in, 387, 399 spread and salad dressing, 463–477 total sugar, starches, and total DF con- Pectic substances, 122 tent in, 151 Pectin, 349, 420 Patent literature review (complex carbo- HPAE-PAD in pectin research, 286– hydrates as fat mimetics), 431– 287 591 pH, high, anion exchange chromatogra- DF-based fat substitutes, 498–505 phy in, 275–276 bakery, 501–502 Phenols, 67