Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples
Neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemicellulose contents of 8 freshvegetables and 6 legumes and cereals were studied by microwave, pressure and conventional cooking methods. Theraw vegetables contained 10.8-34.2% NDF, 9.2-28.2% ADF and 1.2-6% hemicellulose, respectively. NDF contentsof vegetables for conventional, pressure and microwave cooking were ranged 8.8-29.6, 8.1-26.5, 9.1-28%. ADF andhemicellulose contents of vegetables for conventional, pressure and microwave cooking were ranged 8.6-25, 8.1-23,8.9-23.7% and 0.9-4.6, 0.6-3.5, 0.6-4.3%, respectively. NDF, ADF and hemicellulose contents for raw legumes andcereals were ranged between 9.2-30.1%, 7.3-21.5 %, and 1.9-20.6%, respectively. The values for conventional,pressure and microwave cooking of NDF, ADF and hemicellulose contents for legumes and cereals were rangedbetween 7.4-23.1%, 6.1-21.6%, 7.1-23.3%, 6.1-20%, 5.2-20%, 5.9-20.5%, and 1.3-16.2%, 0.9-14%, 1.2-16.2%,respectively. Pressure-cooking showed a more pronounced effect on the reduction of these dietary fibre componentsthan conventional and microwave cooking.Keywords: ADF, NDF, hemicellulose, fresh vegetable, legume, cereal.
Anahtar Kelimeler:
ADF, NDF, hemicellulose, fresh vegetable, legume, cereal
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- Yayın Aralığı: 6
- Başlangıç: 1997
- Yayıncı: Kahramanmaraş Sütçü İmam Üniv.