Yai ahan nai ahan Thai.
1990
Prapasri Puwastien | Uruwan Valaipatchara | Ratchanee Kongkachuichai
Total dietary fiber content in various Thai food collected from 10 main markets in Bangkok was determined by enzymatic gravimetric method. The plant protein sources such as different varieties of pulses and sesame seeds provided a high content of dietary fiber, 19-28 g per 100 g sample, whereas that of sunflower seed contained 12 per cent dietary fiber. Low concentration of dietary fiber (0.7-2 percent) was found in different varieties of rice, the staple food of Thai people. A wide variation of dietary fiber content was found in different kinds of vegetables, ranging from 1.0 g in 100 g angled-type gourd ('Buablium') to 13.6 g in 100 g eggplant (Solanum torvum, Swartz, including seeds) ('Makuapuang'). Likewise wide variation of the amounts of total dietary fiber were found in fruits. According to the high water content, fruits contained lower dietary fiber than vegetables, ranging from 0.3 in 100 g watermelon to 8 g in 100 g sapodilla ('Lamud'). The information on dietary fiber content in various Thai food can be used for nutrition education and estimation of dietary fiber intake among Thai population. In this study soybean was used as an in-house standard for quality control of dietary fiber determination. The dietary fiber content of the soybean (38 single analysis) was 19.3+-1.0 (mean+-standard deviation) g per 100 g sample. Then pectin and beta-glucan were used as reference standards, the average percent recovery of 94 to 97 were obtained.
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