[en] Dietary fiber (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterized. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fiber (TDF), low- and high-molecular-weight soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were analyzed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.
Disciplines :
Food science
Author, co-author :
Kalala Bolokango, Gaetan ; Université de Liège - ULiège > Agronomie, Bio Ingénierie et chimie (AgroBiochem) > Ingénierie de Productions animales et Nutrition > Form. doct. sc. agro. & ingé. biol. (paysage)
Kambashi Mutiaka, Bienvenu; Université de Kinshasa/Kinshasa RDC > Zootechnie
Everaert, Nadia ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition
Beckers, Yves ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition
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