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WATER‐HOLDING CAPACITY OF VARIOUS SOURCES OF PLANT FIBER
Author(s) -
HELLER S. N.,
HACKLER L. R.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12690.x
Subject(s) - water holding capacity , bran , fiber , environmental science , dietary fiber , mathematics , food science , chemistry , biology , ecology , raw material , organic chemistry
Published values on the water‐holding capacities of various food sources of plant fiber were found to be incorrect. The proper calculation for estimating the water‐holding capacity is shown. Corrected values for the water‐holding capacity of these foods suggest that on a fresh weight basis, or as consumed, wheat bran is far superior to fruits and vegetables in holding water.