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Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Processed Vegetables
Author(s) -
HERRANZ JOSEFA,
VIDALVALVERDE CONCEPCION,
ROJASHIDALGO ENRIQUE
Publication year - 1983
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.1365-2621.1983.tb14847.x
Subject(s) - hemicellulose , lignin , cellulose , chemistry , food science , boiling , raw material , organic chemistry
The NDF, ADF, cellulose, hemicellulose and lignin contents of five frozen vegetables (raw and boiled) and five canned vegetables (two of them fried) have been studied. In general, it was observed that boiling resulted in an increase in the NDF, ADF and cellulose content. There was also a slight increase in hemicellulose values. The lignin contents of most vegetables did not change upon boiling. When the cooking process was frying, a drastic decrease of NDF, ADF, cellulose, and lignin contents occurred, while the amount of hemicellulose changed slightly in the vegetables analyzed.