Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom

被引：13

作者：

Aldwairji, Maryam A. ^{[1
,2
]}

Chu, Jin ^{[1
]}

Burley, Victoria J. ^{[2
]}

Orfila, Caroline ^{[1
]}

机构：

[1] Univ Leeds, Sch Food Sci & Nutr, Food Carbohydrates Grp, Leeds LS2 9JT, W Yorkshire, England

[2] Univ Leeds, Sch Food Sci & Nutr, Nutr Epidemiol Grp, Leeds LS2 9JT, W Yorkshire, England

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2014年 / 36卷 / 1-2期

关键词：

Dietary fibre; Insoluble fibre; Legume; AOAC method; Cooking methods; Food analysis; Food composition; Pulses; Non-starch polysaccharides; Canning; ENZYMATIC-GRAVIMETRIC METHOD; FOODS; DIGESTIBILITY; PULSES; COHORT; BEANS;

D O I：

10.1016/j.jfca.2014.06.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The use of different analytical methods to measure the dietary fibre content of foods complicates the interpretation of epidemiological studies. The aim of this study was to determine the total (TDF) and insoluble (IDF) fibre content of 14 boiled and canned legumes commonly consumed in the UK using the Association of Official Analytical Chemists (AOAC) enzymatic gravimetric method. The fibre values obtained were compared to non-starch polysaccharide (NSP) values. The results showed that mean values for TDF (2.7-11.2 g/100 g) were higher than NSP (2.6-6.7 g/100 g), with a mean NSP:TDF ratio of 1:1.43. TDF was correlated with NSP (r = 0.6; p = 0.02). Canning significantly reduced TDF and IDF by an average of 30% and 26% compared to boiling respectively. However, IDF represented at least 60% of the TDF in both boiled and canned samples. In conclusion, fibre values are affected by the processing and analytical method used. (C) 2014 Elsevier Inc. All rights reserved.

引用

页码：111 / 116

页数：6

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