EFFECT OF HEAT-TREATMENTS ON CHEMICAL-ANALYSIS OF DIETARY FIBER

被引：42

作者：

CHANG, MC

MORRIS, WC

机构：

[1] Dept of Nutrition & Food Sciences, Univ. of Tennessee, College of Human Ecology, Knoxville, Tennessee, 37996-1900

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03591.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1647 / +

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