Content and Composition of Dietary Fibre in Raw and Cooked Vegetables

Lintas, C.; Cappelloni, M.

doi:10.1080/09543465.1988.11904135

Cited by 11 publications

(15 citation statements)

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“…Also, insoluble fiber fraction was found in significant amount in both uncooked and cooked seeds. Lintas and Cappelloni (1988) suggested that the thermal treatment induces interactions that may increase nonstarch polysaccharides content and/or modified starch formation, resisting enzymatic action and increasing TDF and their fractions. Our values were comparatively higher than the 18.1% to 21.3% range for insoluble fiber and 4.2% to 7.4% for soluble fiber reported by Granito and others (2001), being our values very close to those recommended in different parts of the world that are usually in the range of 25 to 35 g, for daily intake of total dietary fiber at with approximately one third of that as soluble dietary fiber (Lunn and Buttriss 2007).…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

Campos-Vega

Reynoso‐Camacho²,

Pedraza-Aboytes³

et al. 2009

Journal of Food Science

143

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The composition of bioactives including polysaccharide yield and resistant starch (RS) content of 4 raw and cooked bean (Phaseolus vulgaris L.) cultivars was evaluated. Polysaccharide was fermented in vitro by incubation with human gut flora under anaerobic conditions and short-chain fatty acids (SCFAs) production was compared at 6, 12, and 24 h by gas chromatography. Polysaccharide and soluble fiber contents increased upon cooking with stachyose as the major oligosaccharide. Cooked bean of cultivar Bayo Madero had the highest yield of polysaccharides (55%) and resistant starch (37%), followed by those of Negro 8025 (48% and 32%, respectively). Acetate was the most abundant SCFAs formed in all bean varieties. The concentration of SCFAs was cultivar-dependent; Bayo Madero and Negro 8025 displayed the highest concentration of butyrate (15 mmol/L), while Azufrado Higuera had the lowest and highest concentrations of acetate (39 mmol/L) and propionate (14 mmol/L), respectively. The results suggest that the common bean is an excellent source of polysaccharides that can be fermented in the colon and produce SCFAs, compounds previously reported to exert health benefits.

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Section: Resultsmentioning

confidence: 99%

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

Campos-Vega

Reynoso‐Camacho²,

Pedraza-Aboytes³

et al. 2009

Journal of Food Science

143

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“…Drying times for samples with the excipients wheat flour and artichoke were relatively longer than those observed for the other excipients. This result could be attributed to the water or moisture in these excipients, which could lead to increased viscosity due to starch gelatinization and binding to the gluten network in wheat flour (Fessas and Schiraldi 2001), and to the high dietary fiber content in the artichoke (insoluble 18.11% and soluble 26.74%), which could interact with the water held in the capillary structure of the artichoke (Lintas and Capeloni 1988; López et al 1996). Nuruk, a Korean traditional starter prepared by the natural proliferation of fungi and other microorganisms (Yoo et al 2011), was also investigated as excipient for yeast starter.…”

Section: Discussionmentioning

confidence: 99%

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Lee

Choi

et al. 2016

AMB Expr

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Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was used and in all strains, the highest viabilities following air-blast drying were obtained using 10% skim milk. Four excipients (wheat flour, nuruk, artichoke powder, and lactomil) were evaluated as protective agents for yeast strains during air-blast drying. Our results showed that 7 g lactomil was the best excipient in terms of drying time, powder form, and the survival rate of the yeast in the final product. Finally, 7 types of sugars were investigated to improve the survival rate of air-blast dried yeast cells: 10% trehalose, 10% sucrose, and 10% glucose had the highest survival rate of 97.54, 92.59, and 79.49% for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. After 3 months of storage, S. cerevisiae D8 and H. uvarum S6 demonstrated good survival rates (making them suitable for use as starters), whereas the survival rate of I. orientalis KMBL5774 decreased considerably compared to the other strains. Air-blast dried S. cerevisiae D8 and H. uvarum S6 showed metabolic activities similar to those of non-dried yeast cells, regardless of the storage period. Air-blast dried I. orientalis KMBL5774 showed a noticeable decrease in its ability to decompose malic acid after 3 months of storage at 4 °C.

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“…Slight increase in dietary fiber has been reported for different leafy vegetables during culinary and industrial treatments. This increase could be due to the fact that as samples were subjected to the different processing treatments, all soluble components were lost in the process thereby increasing the fiber contents (Nyman et al, 1987;Lintas and Cappelloni, 1988).…”

Section: Resultsmentioning

confidence: 99%

Effect of post-harvest processing on the nutrient and anti-nutrient compositions of Vernonia amygdalina leaf

Shokunbi¹,

Anionwu²,

Sonuga³

et al. 2011

Afr. J. Biotechnol.

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Vernonia amygdalina leaves are used as soup condiment in Nigeria either in the processed or unprocessed forms. This study assessed the effect of some conventional post-harvest treatments on the proximate, vitamins, minerals and anti-nutrient compositions of the leafy vegetable. Fresh leaves of V. amygdalina were subjected to two different processing methods; abrasion with salt (AWS) and abrasion without salt (AWOS). The proximate, -carotene, vitamins B 1 , B 3 , C and E, minerals sodium (Na), potassium (K), calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), magnesium (Mg), zinc (Zn), cupper (Cu), aluminium (Al), selenium (Se), cobalt (Co), arsenic (As), cadmium (Cd) and lead (Pb) and anti-nutrients (phytate, tannin, oxalate and cyanide) contents of the vegetable were subsequently evaluated by standard methods. The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis. However, processing techniques employed caused a significant decrease (p<0.05) in the protein, fat and ash contents of V. amygdalina leaf; while there was no significant difference in the fibre and carbohydrate contents. Processing with or without salt significantly decreased (p<0.05) the levels of vitamins B 1 , B 3 , C, E and -carotene compared with the unprocessed leaf. Elemental analysis revealed varied activities for all the elements except As and Cd that were non-detectable. The processing also depleted the levels of all the minerals detected in the fresh leaf. Phytate, tannins, oxalate and cyanide were detected in the fresh leaf and were notable to decrease by processing steps. In conclusion, V. amygdalina has very high nutrient and anti-nutrient potentials; however, the various conventional post-harvest processing tend to cause a significant decrease (p<0.05) in these parameters. Abrasion with minimal salt is most advisable.

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Content and Composition of Dietary Fibre in Raw and Cooked Vegetables

Cited by 11 publications

References 1 publication

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Effect of post-harvest processing on the nutrient and anti-nutrient compositions of Vernonia amygdalina leaf

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