Development of oligosaccharide-containing croissant

Khoji Ueda, Hidehiko Beppu, Masaki Maruyama, Takehiro Sakaki, Fumiyuki Shirasuna, Takashi Inoue, Kaoru Kawai, Ikuko Tamai, Hiroshi Ikeda, Koki Fujita, Hiroshi Kuzuya

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


In an attempt to develop functional foods, we produced oligosaccharide-rich bread for activation of the intestinal bacterial flora. There is no products like this type on the market because oligosaccharide is fermented by microorganism and digested, resulting in a decrease in its content. To overcome this problem, we produced croissants containing 3 g lactosucrose (LS) per 36 g of bread using the original species of "Panettone" that differs from the yeast used for daily distributed bread. After production of the product, HPLC analysis showed remaining of 1.81 (60%) of 3 g LS. Thus, croissants containing high concentration of oligosaccharide could be produced. Bread as with polished rice is a principle food, and we are the first to develop bread containing hardly digestible oligosaccharide as a functional food for enhancement of excretion function. The oligosaccharide used in this test product was lactosucrose (LS). For the dough, Saccharomyces exiguus, Lactobacillus sanfrancisco, and Lactobacillus comoensis IP-5, which are original species of "Panettone", were used as microorganism. In addition, by using the method with the patent that makes the most of the characteristics of these microorganism croissants that keep for 1-2 months were obtained. Forty-three subjects (4 males and 39 females) ingested this croissant for 1 week, and the state of defecation was compared between before and after the ingestion period by a questionnaire. The frequency of defecation per week and the refreshing feeling after defecation improved significantly.

Original languageEnglish
Pages (from-to)836-843
Number of pages8
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Issue number11
Publication statusPublished - 2000

All Science Journal Classification (ASJC) codes

  • Food Science


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