Effect of food-processing on the degradation of fructooligosaccharides in fruit

The effect of process on fructooligosaccharide degradation in stewed apple-banana and three apple dessert was studied. 1-Kestose was analysed using an accurate analytical method for carbohydrate determination (high-performance anion exchange chromatography with pulsed amperometric detection, HPAEC–PAD). It appears that the content of 1-kestose in raw material was much higher than in the finished product. Furthermore, a banana puree incubated for 30 min over a temperature range (80–110 °C), supposed to favour degradation, appeared stable. This indicate that its the formulation rather than cooking or pasteurization which is responsible for the fructooligosaccharide loss.