Production of functional oligosaccharides through limited acid hydrolysis of agave fructans

► The evolution of agave fructans thermal acid hydrolysis products is reported for the first time. ► Oligofructose and fructose concentration through the hydrolysis reaction may be related with the fructose equivalent index. ► Partially hydrolyzed agave fructans combine prebiotic and sweetening properties. ► The evolution of products during the hydrolysis reaction is analysed with the aid of HPAEC-PAD and related to the FE index. ► A treatment with Pichia pastoris may be applied to selectively eliminate the resulting monosaccharides.