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Currently, there is a great diversity of foods available in the market, where its consumption is not only to satisfy the hunger. There are many other needs helped with food, like the maintenance of health and well-being. Among the multiple constituents of foods, the dietary fiber plays a role of great significance, when it is related to health benefits. According to RDC No. 360 of 2003, the recommended daily intake of dietary fiber is 25g. The dietary fiber is the subject of many studies due to its features that bring numerous benefits to human health and food industries. This work used the enzymatic gravimetric method for the quantification of dietary fiber in plant foods. Furthermore, this work objective to follow possible changes of these components related to enzyme maintaining in products without thermal treatment (bleaching).

Modificação das Fibras Dietéticas no Armazenamento de Vegetais sem Tratamento Térmico