Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.

@article{Nyman2002FermentationAB,
  title={Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.},
  author={Margareta Nyman},
  journal={The British journal of nutrition},
  year={2002},
  volume={87 Suppl 2},
  pages={S163-8}
}
The bulking index (i.e. the increase in faecal fresh weight in gram per gram indigestible carbohydrate ingested) with oligofructose and inulin is similar to that produced with other easily fermented fibres such as pectins and gums. Most studies in man have been performed at a level of 15 g/d and more investigations on lower intakes are needed to appoint the least intake for an effect. Concerning short-chain fatty acids (SCFA) most studies have been using oligofructose and points at an increased… CONTINUE READING

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