Raisin dietary fiber composition and in vitro bile acid binding.
Raisins are dried grapes that are popular shelf-stable snacks. Three commercially important types of raisins were studied: sun-dried (natural), artificially dried (dipped), and sulfur dioxide-treated (golden) raisins. Dietary fiber composition was analyzed by AACC method 32-25. Polysaccharides were hydrolyzed, and the resulting sugars were analyzed by colorimetric and gas chomatographic methods. Fructans were measured with a colorimetric kit assay. Total dietary fiber values agreed with published values, with pectins and neutral polysaccharides of mannose and glucose residues predominating. Dipped raisins had over 8% fructans. No fructans were found in fresh grapes. Raisin types varied in their ability to bind bile acids in vitro. Coarsely chopped raisins bound more bile than did finely chopped or whole raisins.
Camire
Mary E
ME
Department of Food Science and Human Nutrition, University of Maine, 5735 Hitchner Hall, Orono, Maine 04469-5735, USA. mary.camire@umit.maine.edu
Dougherty
Michael P
MP
D001647:Bile Acids and Salts / Q000378:metabolism*; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling; D005630:Fructans / Q000032:analysis; D005947:Glucose / Q000032:analysis; D007444:Inulin / Q000032:analysis; D008031:Lignin / Q000032:analysis; D008358:Mannose / Q000032:analysis; D012995:Solubility; D014574:Uronic Acids / Q000032:analysis; D027843:Vitis / Q000737:chemistry* / Q000378:metabolism*
D001647:Bile Acids and Salts; D004043:Dietary Fiber; D005630:Fructans; D014574:Uronic Acids; D008031:Lignin; D007444:Inulin; D005947:Glucose; D008358:Mannose