title: Effect of autoclaving on dietary fibre content of beet root (Beta vulgaris). Evaluation by different methods.
abstract: Modifications of dietary fibre in beet root during autoclaving have been evaluated by different methods: acid detergent (raw = 1.45%; processed = 1.17%) and neutral detergent (raw = 2.30%; processed = 2.00%), the enzymatic-gravimetric method of Asp (raw = 3.35%; processed = 3.34%), HPLC (raw = 1.42%; processed = 1.60%) and 3,5-dimethylphenol (raw = 0.36; processed = 0.28%). The correlation between different methodologies was studied. Autoclaving was carried out at 121 degrees C under pressure for 15 min. Variance analysis indicated that quantitative variations originating in the thermic treatment were not statistically significant (P > 0.05).
authors.affiliation: Departamento de Nutrición y Bromatología II: Bromatología, Facultad de Farmacia, Universidad Complutense, Madrid, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Villanueva
authors.forename: M D
authors.initials: MD
authors.lastname: Rodríguez
authors.forename: A
authors.initials: A
authors.lastname: Redondo
authors.forename: M D
authors.initials: MD
authors.lastname: Saco
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking; D003902:Detergents; D004043:Dietary Fiber / Q000032:analysis*; D005612:Freeze Drying; D006358:Hot Temperature; D008031:Lignin / Q000032:analysis; D010368:Pectins / Q000032:analysis; D011134:Polysaccharides / Q000032:analysis / Q000737:chemistry; D015203:Reproducibility of Results; D014675:Vegetables / Q000737:chemistry*; D000516:alpha-Amylases
chemical_list: D002241:Carbohydrates; D003902:Detergents; D004043:Dietary Fiber; D011134:Polysaccharides; D010368:Pectins; D008031:Lignin; D000516:alpha-Amylases