Orfila, C, Chu, J and Burley, V (2014) Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom. Journal of Food Composition and Analysis, 36 (1-2). 111 - 116 (6). ISSN 1096-0481
Abstract
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2014. Elsevier. Uploaded in accordance with the publisher's self-archiving policy. NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Composition and Analysis. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Composition and Analysis, 36 (1-2),(2014) DOI:10.1016/j.jfca.2014.06.010 |
Keywords: | Dietary fibre; Insoluble fibre; Legume; AOAC method; Cooking method; Food Analysis; Food Composition; Pulses; Non-starch polysaccharides; Canning |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 02 Mar 2015 12:06 |
Last Modified: | 20 Apr 2015 18:59 |
Published Version: | http://dx.doi.org/10.1016/j.jfca.2014.06.010 |
Status: | Published |
Publisher: | Elsevier |
Refereed: | Yes |
Identification Number: | 10.1016/j.jfca.2014.06.010 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:83197 |