ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pectin and neutral detergent fiber (NDF) contents were investigated for commercially processed foods as served: 10 vegetables, 10 fruits, and 8 fruit juices. Fiber content of fruits ranged from 0.7%−4.5% NDF and 0.28%−0.48% pectin; juices ranged from 0.1%−0.22% NDF and 0.2%−0.39% pectin. Fiber in frozen, canned and cooked vegetables ranged from 1%−4.4% NDF and 0.5%−1% pectin. In general, there is no evidence that any of the food preparation methods was superior. There appears to be no great loss of fiber when food is prepared by typical home methods or commercial processing.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10798.x
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