Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom
Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom
复制标题
DOI：
10.1016/j.jfca.2014.06.010
复制
发表时间：
2014-11-01
影响因子：
4.3
通讯作者：
Orfila, Caroline
中科院分区：
文献类型：
--
作者：
Aldwairji, Maryam A.;Chu, Jin;Orfila, Caroline
使用不同的分析方法来测量食物中的膳食纤维含量使流行病学研究的解释复杂化。这项研究的目的是用官方分析化学家协会(AOAC)的酶重量法测定英国常见的14种煮熟和罐头豆类的总纤维(TDF)和不溶性纤维(IDF)含量。将得到的纤维值与非淀粉多糖(NSP)值进行比较。结果表明，TDF平均值(2.7~11.2g/100g)高于NSP(2.6~6.7g/100g)，NSP/TDF比值平均为1：1.43。TDF与NSP呈正相关(r=0.6；p=0.02)。罐头显著降低了TDF和IDF，与煮沸相比分别平均降低了30%和26%。然而，在煮熟和罐装样品中，IDF至少占TDF的60%。总而言之，纤维值受加工和分析方法的影响。(C)2014 Elsevier Inc.保留所有权利。
The use of different analytical methods to measure the dietary fibre content of foods complicates the interpretation of epidemiological studies. The aim of this study was to determine the total (TDF) and insoluble (IDF) fibre content of 14 boiled and canned legumes commonly consumed in the UK using the Association of Official Analytical Chemists (AOAC) enzymatic gravimetric method. The fibre values obtained were compared to non-starch polysaccharide (NSP) values. The results showed that mean values for TDF (2.7-11.2 g/100 g) were higher than NSP (2.6-6.7 g/100 g), with a mean NSP:TDF ratio of 1:1.43. TDF was correlated with NSP (r = 0.6; p = 0.02). Canning significantly reduced TDF and IDF by an average of 30% and 26% compared to boiling respectively. However, IDF represented at least 60% of the TDF in both boiled and canned samples. In conclusion, fibre values are affected by the processing and analytical method used. (C) 2014 Elsevier Inc. All rights reserved.