Physicochemical changes in dietary fiber of green beans after repeated microwave treatments
(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:
https://lup.lub.lu.se/record/5897487f-29b4-45f6-8635-a9f50373cc76
- author
- Svanberg, S. J.Maria LU ; Suortti, Tapani and Nyman, E. Margareta G.L. LU
- organization
- publishing date
- 1997-01-01
- 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 >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}}, }