STUDY OF THE CARBOHYDRATE FRACTION OF THE PRINCIPAL VARIETIES OF TARRAGONA HAZELNUTS (CORYLUS-AVELLANA L)

被引：18

作者：

BONVEHI, JS ^{[1
]}

COLL, FV ^{[1
]}

机构：

[1] IRTA,E-08348 CABRILS,SPAIN

来源：

FOOD CHEMISTRY | 1993年 / 46卷 / 03期

关键词：

D O I：

10.1016/0308-8146(93)90120-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The amounts of sugars, starch and fibre were determined in 22 samples of the main varieties of Tarragona hazelnuts (Negret, Pauetet, Gironell, Culpla, Morell and Grifoll). The main sugar identified by gas chromatography was sucrose, with small amounts of glucose, fructose, myo-inositol and raffinose. The typical mountain varieties (Culpla and Morell) showed the highest sucrose contents (7.90 g/100 g and 6.80 g/100 g of defatted material, d.m.). The amount of reducing sugars exceeded 0.40 g/100 g d.m. in only one sample. All varieties had similar contents of starch, neutral detergent fibre (NDF) and acid detergent fibre (ADF).

引用

页码：285 / 288

页数：4

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