ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Apple fiber, corn fiber, oat bran and soy fiber were analyzed to study the effect of heat processing (autoclaving at 121°C/15 min, 100°C/30 min and microwave heating for 5/10 rain) on dietary fiber fractions. Samples were analyzed for insoluble (IDF), soluble (SDF), and total dietary fiber (TDF) by an enzymatic-gravimetric method. Autoclaving reduced IDF of apple fiber and TDF of apple fiber and oat bran. Microwave heating reduced TDF in apple fiber and oat bran and IDF in oat bran but increased the SDF of apple fiber. All treatments decreased the SDF in corn fiber. Effects on dietary fiber fractions depended on fiber type and processing method.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03591.x
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