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Physicochemical changes in dietary fiber of green beans after repeated microwave treatments

Svanberg, S. J.Maria LU ; Suortti, Tapani and Nyman, E. Margareta G.L. LU (1997) In Journal of Food Science 62(5). p.1006-1010
Abstract

The influence of microwave cooking/reheating on dietary fiber in green beans was investigated. The beans were analyzed after blanching and following repeated microwave treatment. Content and composition of dietary fiber as well as molecular weight distribution and viscosity of indigestible water-soluble polysaccharides (WSP) (Mw >1000) were determined. Total fiber content decreased only after the most severe microwave treatment, primarily due to losses of soluble dietary fiber (pectic polymers). Molecular weight and viscosity decreased considerably after the first microwave treatment. Repeated microwave treatments reduced the molecular weight further, but not the viscosity.

Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Dietary fiber, Green beans, Microwave heating, Molecular weight, Viscosity
in
Journal of Food Science
volume
62
issue
5
pages
5 pages
publisher
Institute of Food Technologists
external identifiers
  • scopus:0030656354
ISSN
0022-1147
DOI
10.1111/j.1365-2621.1997.tb15025.x
language
English
LU publication?
yes
id
5897487f-29b4-45f6-8635-a9f50373cc76
date added to LUP
2018-10-16 20:29:27
date last changed
2023-09-08 09:10:52
@article{5897487f-29b4-45f6-8635-a9f50373cc76,
  abstract     = {{<p>The influence of microwave cooking/reheating on dietary fiber in green beans was investigated. The beans were analyzed after blanching and following repeated microwave treatment. Content and composition of dietary fiber as well as molecular weight distribution and viscosity of indigestible water-soluble polysaccharides (WSP) (Mw &gt;1000) were determined. Total fiber content decreased only after the most severe microwave treatment, primarily due to losses of soluble dietary fiber (pectic polymers). Molecular weight and viscosity decreased considerably after the first microwave treatment. Repeated microwave treatments reduced the molecular weight further, but not the viscosity.</p>}},
  author       = {{Svanberg, S. J.Maria and Suortti, Tapani and Nyman, E. Margareta G.L.}},
  issn         = {{0022-1147}},
  keywords     = {{Dietary fiber; Green beans; Microwave heating; Molecular weight; Viscosity}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{5}},
  pages        = {{1006--1010}},
  publisher    = {{Institute of Food Technologists}},
  series       = {{Journal of Food Science}},
  title        = {{Physicochemical changes in dietary fiber of green beans after repeated microwave treatments}},
  url          = {{http://dx.doi.org/10.1111/j.1365-2621.1997.tb15025.x}},
  doi          = {{10.1111/j.1365-2621.1997.tb15025.x}},
  volume       = {{62}},
  year         = {{1997}},
}