Premium
EFFECT OF COOKING ON VEGETABLE FIBER
Author(s) -
MATTHEÉ V.,
APPLEDORF H.
Publication year - 1978
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.1365-2621.1978.tb15310.x
Subject(s) - hemicellulose , cellulose , lignin , fiber , food science , chemistry , neutral detergent fiber , dietary fiber , biochemistry , organic chemistry
Carrots, cabbage, broccoli and okra, raw, short cooked, and long cooked, were analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose and hemicellulose by the detergent systems of analysis and crude fiber (CF) by standard methodology. On a dry weight basis, NDF, ADF, CF and cellulose value tended to increase upon cooking. Lignin and hemicellulose value were not affected. Most change was due to cellulose alone. While cooking changes the amount of fiber value present in vegetables studied, the changes may not be of physiological significance considering the small amounts of fiber present in and consumed from these vegetables.