Fiber of the maize tortilla.
Fiber of the maize tortilla.
复制标题
玉米饼的纤维。
DOI：
10.1093/ajcn/32.6.1326
复制
发表时间：
1979
期刊：
影响因子：
--
通讯作者：
J. S. Garcia
中科院分区：
文献类型：
--
作者：
J. Reinhold;J. S. Garcia
在Van Soest的方法的帮助下，测定了玉米玉米饼和masa中的纤维浓度。masa是用石灰处理过的面团制成的。中性洗涤纤维为干重的6.60 +/- 0.98%（平均值和标准差），酸性洗涤纤维为干重的3.75 +/- 0.83%（经灰分校正）。半纤维素含量为2.89±0.94%。中性和酸性洗涤纤维在玉米饼中的含量均显著高于玛莎。玉米饼在烘烤过程中纤维的增加是由于形成了抗含洗涤剂纤维试剂的褐变反应（美拉德）产物。
Fiber concentrations were measured in maize tortillas and in masa, the lime-treated dough from which they are made, with the aid of Van Soest's methods. Neutral detergent fiber of tortillas was 6.60 +/- 0.98% (mean and SD) and acid detergent fiber 3.75 +/- 0.83% of the dry weight corrected for ash. The hemicellulose fraction was 2.89 +/- 0.94%. Both neutral and acid detergent fiber were significantly higher in tortilla than in masa. The gain in fiber by tortillas during baking is attributed to the formation of browning reaction (Maillard) products resistant to the detergent-containing fiber reagents.