Composition of fruit, vegetable and cereal dietary fibre
Copyright policy )Composition of fruit, vegetable and cereal dietary fibre
AbstractA sequential extraction of freeze‐dried bean, cabbage, lettuce, tomato, peach, pumpkin, sweet potato, onion, pear, wheat bran, lucerne, clover and ryegrass with water, oxalate and sodium hydroxide (before and after delignification) was carried out.The fruits and vegetables gave a higher yield of water and oxalate soluble polymers than wheat bran. The water and oxalate soluble extracts were composed predominantly of arabinose, galactose and uronic acid, whereas the sodium‐hydroxide extracts contained mainly arabinose and xylose.
- Massey University New Zealand
Dietary Fiber, Oxalates, Oxalic Acid, Carbohydrates, Temperature, Water, Hydrogen-Ion Concentration, Freeze Drying, Solubility, Polysaccharides, Fruit, Vegetables, Edible Grain
Dietary Fiber, Oxalates, Oxalic Acid, Carbohydrates, Temperature, Water, Hydrogen-Ion Concentration, Freeze Drying, Solubility, Polysaccharides, Fruit, Vegetables, Edible Grain
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