- KSÜ Doğa Bilimleri Dergisi
- Vol: 12 Issue: 2
- Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples
Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples
Authors : Özlem Turgay
Pages : 17-20
View : 8 | Download : 2
Publication Date : 2009-12-31
Article Type : Research
Abstract :Neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemicellulose contents of 8 fresh vegetables and 6 legumes and cereals were studied by microwave, pressure and conventional cooking methods. The raw vegetables contained 10.8-34.2% NDF, 9.2-28.2% ADF and 1.2-6% hemicellulose, respectively. NDF contents of vegetables for conventional, pressure and microwave cooking were ranged 8.8-29.6, 8.1-26.5, 9.1-28%. ADF and hemicellulose 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 and cereals 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 ranged between 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 components than conventional and microwave cooking. Keywords: ADF, NDF, hemicellulose, fresh vegetable, legume, cereal.Keywords : ADF, NDF, hemicellulose, fresh vegetable, legume, cereal