This unique reference explores the effects of complex carbohydrates (starch, gums and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutrition labels.

Addressing current research, applications, and implementation issues, Complex Carbohydrates in Foods:

• details the definition and analytical methodology of complex carbohydrates
• reviews international patent efforts involving complex carbohydrates in low-fat and low-calorie food products
• highlights the health benefits of complex carbohydrates
• discusses HPLC, HPAE-PAD, and enzymatic methods for understanding complex carbohydrates
• introduces inulin, oligofructose, polydextrose, and other nondigestible polysaccharides as complex carbohydrates
• describes the latest methods for analyzing resistant starch
• and much more!

With over 750 references and drawings, Complex Carbohydrates in Foods is ideal for food scientists and technologists; carbohydrate, organic, cereal, analytical chemists and biochemists; dieticians; nutritionists; biomedical researchers; government regulators; food manufacturers and packagers; and upper-level undergraduate and graduate students in these disciplines.

Contents

Introduction

1. Health Benefits and Definition of Complex Carbohydrates and Dietary Fiber
   1. Dietary Guidelines for Complex Carbohydrates/Dietary Fiber
   2. Complex Carbohydrates and the Food Label: An FDA Perspective
   3. Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides
   4. Suggested Alternatives to the Term "Complex Carbohydrates"
   5. Complex Carbohydrates: The Science and the Label
   6. The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders
   7. Health Benefits of Complex Carbohydrates
   8. Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns

2. Complex Carbohydrates—Chemistry and Analytical Methodology
   9. The Chemistry of Complex Carbohydrates
   10. Complex Carbohydrates: Definition and Analysis
   11. Determination of Complex Carbohydrate Fractions in Foods

3. Resistant Starch—Analysis
   12. In Vivo Techniques to Quantify Resistant Starch
   13. Analytical Methods for Resistant Starch

4. Resistant Oligosaccharides—Analytical Methodology
   14. A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products
   15. Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional, and Legal Aspects
   16. Determination of Inulin and Oligofructose in Food Products (Modified AOAC Dietary Fiber Method)
   17. Polydextrose as Soluble Fiber and Complex Carbohydrate

5. Dietary Fiber—Analytical Methodology
   18. Progress in the Certification of Five New Food Reference Materials by AOAC, Englyst, and Uppsala Methods of Dietary Fiber Analysis
   19. High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD): A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates
   20. NIR Analysis of Dietary Fiber
   21. Definition and Analysis of Dietary Fiber
   22. Estimation of Psyllium Content in Ready-to-Eat Cereals
   23. Food Sources and Uses of Dietary Fiber
   24. Chemical and Physical Modifications of Dietary Fiber
   25. Production of Resistant Starch
   26. Effect of Processing on Dietary Fiber in Foods
   27. Application of Complex Carbohydrates to Food Product Fat Mimetics
   28. Patent Literature Review on Complex Carbohydrates as Fat Mimetics
   29. The Application of Complex Carbohydrates to Functional Food Development

Appendix I: Perspectives on Dietary Fiber Definition
Appendix II: Total Carbohydrates and Total Dietary Fiber Content in Grain Based Foods

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