Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 11 (4) 2012 pp. 347-354

Patrycja Komolka, Danuta Górecka, Krzysztof Dziedzic

Department of Food Service and Catering, Poznań University of Life Sciences, Poland

The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fractions

Abstract

 

Background. Dietary fiber is composed of many compounds exhibiting various properties. Individual frac- tions are characterised by a diverse action in the human organism, thus it is crucial to know the fraction com- position of dietary fiber. The aim of this study was to determine the effect of thermal processing of cruciferous vegetables on the content of dietary fiber and its fractions.
Material and methods. The experimental material comprised common cabbage cv. Cilion, red cabbage cv. Lektro and savoy cabbage cv. Fiona. Tested various parts of raw material – the whole head of cabbage, leaves and stumps. Cabbages were boiled for 17 min, and steamed for 13 min. Contents of neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were determined according to the Van Soest method, while contents of hemicelluloses and cellulose were calculated from the difference between NDF and ADF.
Results. Cabbages were characterised by varied NDF contents. The highest content of dietary fiber was found in red cabbage (15.48 g/100 g d.m.), while it was lowest in common cabbage (12.66 g/100 g d.m.). Moreover, high variation was observed in contents of individual fractions of dietary fiber. The highest content of hemicelluloses was recorded in red cabbage (4.46 g/100 g d.m.), cellulose – in savoy cabbage (10.76 g/100 g d.m.), while lignin – in common cabbage (1.70 g/100 g d.m.). Boiled vegetables were charac- terised by a significantly higher content of dietary fiber than steamed cabbage.
Conclusions. Thermal processing of cruciferous vegetables had a significant effect on changes in contents of dietary fiber and its fractions. Boiled vegetables were characterised by the highest contents of dietary fiber. Different contents of dietary fiber were also found in individual anatomical parts of cruciferous vegetables.

 

Keywords: cruciferous vegetables, dietary fiber, thermal processing, cellulose, hemicelluloses, lignin
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/3_4_2012.pdf

For citation:

MLA Komolka, Patrycja, et al. "The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fractions." Acta Sci.Pol. Technol. Aliment. 11.4 (2012): 347-354.
APA Komolka P., Górecka D., Dziedzic K. (2012). The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fractions. Acta Sci.Pol. Technol. Aliment. 11 (4), 347-354
ISO 690 KOMOLKA, Patrycja, GóRECKA, Danuta, DZIEDZIC, Krzysztof. The effect of thermal processing of cruciferous vegetables on their content of dietary fiber and its fractions. Acta Sci.Pol. Technol. Aliment., 2012, 11.4: 347-354.