Comparison of dietary fibre from by-products of processing fruits and greens and from cereals
1999
Grigelmo-Miguel, N.Martin-Belloso, O.
The dietary fibre constituents of apple, pear, orange, peach, artichoke and asparagus dietary fibre concentrates and of wheat and oat bran were measured using an enzymatic-gravimetric method. In addition, the water-holding capacity of the dietary fibre concentrates and cereals was estimated by centrifugation. Dietary fibre concentrates of fruits and greens showed a high content of total dietary fibre (35 - 59 g/100 g), insoluble dietary fibre (21 - 44 g/100 g) and soluble dietary fibre (10 - 14 g/100 g), referred to dry matter. The soluble fraction was found to be greater dietary fibre concentrates of fruits and greens than in wheat and oat bran (3 - 4 g/100 g). Measurements of water-holding capacity showed that dietary fibre concentrates of fruits and greens had a greater affinity for water than those from cereals.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture