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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

Galactooligosaccharides

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Biological Analysis Of Prebiotics In Various Processed Food Matrices, Kristina Elise Moore Dec 2011

Biological Analysis Of Prebiotics In Various Processed Food Matrices, Kristina Elise Moore

Dissertations, Theses, & Student Research in Food Science and Technology

The addition of prebiotic to a variety of food products has become a more common occurrence in recent years. Although research on the stability of prebiotics has been conducted, knowledge of the stability of prebiotics in processed foods is limited. The purpose of this research was to determine the biological stability of five prebiotics in a variety of food matrices when processed under various conditions. A biological test, the prebiotic activity assay, was used to test for stability of six food products (muffin, cookie, granola bar, breakfast cereal, sports drink, and bread) containing five different prebiotics (fructooligosaccharides (FOS), inulin, galactooligosaccharides ...


The Bifidogenicity Of The Prebiotic Galactooligosaccharides, Lauren M. G. Davis Dec 2010

The Bifidogenicity Of The Prebiotic Galactooligosaccharides, Lauren M. G. Davis

Dissertations, Theses, & Student Research in Food Science and Technology

The goal of this research was to determine the effect of different doses of galactooligosaccharide (GOS) on the fecal microbiota of healthy adults, with a focus on bifidobacteria. The study was designed as a single-blinded study, with eighteen subjects consuming GOS-containing chocolate chews at four increasing dosage levels; 0, 2.5, 5.0, and 10.0 g. Subjects consumed each dose for 3 weeks, with a two-week baseline period preceding the study and a two-week washout period at the end. Cultural methods were used for bifidobacteria, Bacteroides, enterobacteria, enterococci, lactobacilli, and total anaerobes; culture-independent methods included denaturing gradient gel electrophoresis ...