EFFECT OF AUTOCLAVING ON DIETARY FIBER CONTENT OF BEETROOT (BETA-VULGARIS) - EVALUATION BY DIFFERENT METHODS

Authors
VILLANUEVA MJ RODRIGUEZ MD REDONDO A SACO MD
Citation
Mj. Villanueva et al., EFFECT OF AUTOCLAVING ON DIETARY FIBER CONTENT OF BEETROOT (BETA-VULGARIS) - EVALUATION BY DIFFERENT METHODS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 345-350
Citations number
27
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
203
Issue
4
Year of publication
1996
Pages
345 - 350
Database
ISI
SICI code
0044-3026(1996)203:4<345:EOAODF>2.0.ZU;2-O
Abstract
Modifications of dietary fibre in beetroot during autoclaving have bee n evaluated by different methods: acid detergent (raw = 1.45%; process ed = 1.17%) and neutral detergent (raw = 2.30%; processed = 2.00%), th e enzymatic-gravimetric method of Asp (raw = 3.35%; processed = 3.34%) , HPLC (raw = 1.42%; processed = 1.60%) and 3.5-dimethylphenol (raw = 0.36; processed = 0.28%). The correlation between different methodolog ies was studied. Autoclaving was carried out at 121 degrees C under pr essure for 15 min. Variance analysis indicated that quantitative varia tions originating in the thermic treatment were not statistically sign ificant (P > 0.05).