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Cogent Food & Agriculture Volume 1, 2015 - Issue 1
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Research Article

Processing effects on four prebiotic carbohydrates supplemented in an extruded cereal and a low pH drink

Rebbeca M. DuarDepartment of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE, USA;Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, CanadaView further author information
,
Pei Tze AngDepartment of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE, USAView further author information
,
Michelle HoffmanDepartment of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE, USAView further author information
,
Randy WehlingDepartment of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE, USAView further author information
,
Robert HutkinsDepartment of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE, USAView further author information
&
Vicki SchlegelDepartment of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE, USACorrespondence[email protected]
View further author information
|
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor) show all
Article: 1013782 | Received 21 Nov 2014, Accepted 12 Jan 2015, Published online: 23 Feb 2015

Figures & data

Figure 1. Percent recovery of FOS supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 1. Percent recovery of FOS supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Figure 2. Percent recovery of inulin supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 2. Percent recovery of inulin supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Figure 3. Percent recovery of GOS supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 3. Percent recovery of GOS supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Figure 4. Percent recovery of RS supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 4. Percent recovery of RS supplemented into extruded breakfast cereal prepared under different screw speeds and barrel temperature

Figure 5. Percent recovery of FOS supplemented in a low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 5. Percent recovery of FOS supplemented in a low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Figure 6. Percent recovery of inulin supplemented in low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 6. Percent recovery of inulin supplemented in low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Figure 7. Percent recovery of GOS supplemented in low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Notes: Results are shown as mean ± standard error of the mean (n = 3).
Figure 7. Percent recovery of GOS supplemented in low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Figure 8. Percent recovery of RS supplemented in low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

Notes: Results are shown as mean ± standard error of the mean (n = 3). Bars with different letters are statistically different (p > 0.05).
Figure 8. Percent recovery of RS supplemented in low pH drink prepared under different pH and sweetener ratios (sucrose:corn syrup solids (S:CSS))

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