Effects of Boiling and Storage on Dietary Fibre and Digestible Carbohydrates in Various Cultivars of Carrots
(1997) In Journal of the Science of Food and Agriculture 73(2). p.245-254- Abstract
The influence of boiling and storage on dietary fibre and digestible carbohydrates was investigated in eight different carrot cultivars. The content of total dietary fibre was in the range 252-291 g kg-1 DW and was generally at the higher end for the early cultivars and at the lower end for the late ones. During storage, there was a decrease in the soluble fibre content in all cultivars and generally an increase in insoluble fibre. Following boiling, the loss of dietary fibre varied considerably between cultivars. After storage, the loss could be correlated to the average root weight of the carrot cultivars. The total content of glucose, fructose and sucrose was rather similar in the various cultivars, whereas their... (More)
The influence of boiling and storage on dietary fibre and digestible carbohydrates was investigated in eight different carrot cultivars. The content of total dietary fibre was in the range 252-291 g kg-1 DW and was generally at the higher end for the early cultivars and at the lower end for the late ones. During storage, there was a decrease in the soluble fibre content in all cultivars and generally an increase in insoluble fibre. Following boiling, the loss of dietary fibre varied considerably between cultivars. After storage, the loss could be correlated to the average root weight of the carrot cultivars. The total content of glucose, fructose and sucrose was rather similar in the various cultivars, whereas their individual distribution differed. Storage had generally minor influence on the sugar content, except in the cultivars Amarant and Bull. On boiling, the loss was solely dependent on the initial sugar concentration. After storage the loss increased, which could be related to the lower dry matter content. The choice of cultivar and storage time is important in interpreting analytical data from carrots and is probably of similar significance in other vegetables when studying effects of heat treatment.
(Less)
- author
- Svanberg, S. J.Maria LU ; Nyman, E. Margareta G.L. LU ; Andersson, Roger and Nilsson, Torsten
- organization
- publishing date
- 1997
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- boiling, carbohydrates, carrots, Daucus carota, dietary fibre, different cultivars, fructose, glucose, insoluble fibre, processing, soluble fibre, starch, storage, sucrose
- in
- Journal of the Science of Food and Agriculture
- volume
- 73
- issue
- 2
- pages
- 10 pages
- publisher
- Wiley-Blackwell
- external identifiers
-
- scopus:1842339299
- ISSN
- 0022-5142
- DOI
- 10.1002/(SICI)1097-0010(199702)73:2<245::AID-JSFA716>3.0.CO;2-P
- language
- English
- LU publication?
- yes
- id
- 5014a957-0763-43c8-9a37-4a1a55e616e0
- date added to LUP
- 2018-10-16 20:30:49
- date last changed
- 2023-12-17 00:30:45
@article{5014a957-0763-43c8-9a37-4a1a55e616e0,
abstract = {{<p>The influence of boiling and storage on dietary fibre and digestible carbohydrates was investigated in eight different carrot cultivars. The content of total dietary fibre was in the range 252-291 g kg<sup>-1</sup> DW and was generally at the higher end for the early cultivars and at the lower end for the late ones. During storage, there was a decrease in the soluble fibre content in all cultivars and generally an increase in insoluble fibre. Following boiling, the loss of dietary fibre varied considerably between cultivars. After storage, the loss could be correlated to the average root weight of the carrot cultivars. The total content of glucose, fructose and sucrose was rather similar in the various cultivars, whereas their individual distribution differed. Storage had generally minor influence on the sugar content, except in the cultivars Amarant and Bull. On boiling, the loss was solely dependent on the initial sugar concentration. After storage the loss increased, which could be related to the lower dry matter content. The choice of cultivar and storage time is important in interpreting analytical data from carrots and is probably of similar significance in other vegetables when studying effects of heat treatment.</p>}},
author = {{Svanberg, S. J.Maria and Nyman, E. Margareta G.L. and Andersson, Roger and Nilsson, Torsten}},
issn = {{0022-5142}},
keywords = {{boiling; carbohydrates; carrots; Daucus carota; dietary fibre; different cultivars; fructose; glucose; insoluble fibre; processing; soluble fibre; starch; storage; sucrose}},
language = {{eng}},
number = {{2}},
pages = {{245--254}},
publisher = {{Wiley-Blackwell}},
series = {{Journal of the Science of Food and Agriculture}},
title = {{Effects of Boiling and Storage on Dietary Fibre and Digestible Carbohydrates in Various Cultivars of Carrots}},
url = {{http://dx.doi.org/10.1002/(SICI)1097-0010(199702)73:2<245::AID-JSFA716>3.0.CO;2-P}},
doi = {{10.1002/(SICI)1097-0010(199702)73:2<245::AID-JSFA716>3.0.CO;2-P}},
volume = {{73}},
year = {{1997}},
}