Dietary fiber content in some dry beans | Zendy

Mirjana Vasić | Zendy; Biserka Vujičić | Zendy; Aleksandra Tepić | Zendy; J. Varga | Zendy; Zdravko Šumić | Zendy

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Dietary fiber content in some dry beans

Author(s) -

Mirjana Vasić,

Biserka Vujičić,

Aleksandra Tepić,

J. Varga,

Zdravko Šumić

Publication year - 2009

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0940103v

Subject(s) - phaseolus , dry bean , dietary fiber , chemical composition , food science , fiber , composition (language) , chemistry , agronomy , biology , linguistics , philosophy , organic chemistry

Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established

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