Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 18 Issue 4
- /
- Pages.403-409
- /
- 1989
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Quantative Analysis and Physico-chemical Properties of Dietary Fiber in Vegetables
채소류의 식이성 섬유소의 함량과 이화학적 특성
- Suh, Hyo-Jeong (Dept. of Food Science & Technology, Kyungpook National University) ;
- Yoon, Hyung-Sik (Dept. of Food Science & Technology, Kyungpook National University)
- Published : 1989.12.30
Abstract
Dietary fiber(DF) content and their properties were analyzed in some common vegetables such as Squash(leaf), Water cress, Garland chrysanthemum, Leek and sweet potato(stem). DF was analyzed by the method of detergent fractionation. Values for neutral detergent fiber(NDF), acid detergent fiber(ADF), lignin, hemicellulose were obtained. NDF for most samples was
Keywords