Maltotriitol content of low calorie foods containing hydrogenated maltose syrup.

概要

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Determination of maltotriitol in low calorie foods containing hydrogenated maltose syrup can be carried out by gaschromatography using 2% OV-17 column by elevating temperature after its extraction with water or water alcohol mixture and trimethylsilylation. Maltotriitol contents of sweetening agent, candy, biscuit, jam, juice and cooked azuki-beans were 0.6-17.9g/100g, and percentages of maltotriitol were 8.4-25.9%.Calculation of energy values of above foods in respect to carbohydrates was carried out by following three methods:(1) Multiplying the sum total water soluble reducing sugar, enzyme-digestable sugar, insoluble starch and solbitol by 4; (2) Multiplying the value obtained by subtraction of maltitol content from total carbohydrate content by 4; and (3) Multiplying the values obtained by subtraction of maltitol and two thirds of maltotriitol from total carbohydrate by 4. The third method is based on the assumption that a glucose moiety of a maltotriitol molecule is released by digestion and utilized by animals as energy source.As to the foods tested, the energy values obtained by the method (3) were close to the values by the method (1), but those obtained by the method (2) were larger than those by the method (3). We suggest that consideration of maltotriitol content is neccessary for calculation of energy value of foods containing hydrogenated maltose syrup.
特定非営利活動法人日本栄養改善学会の論文