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http://dx.doi.org/10.3746/jkfn.2004.33.4.700

The Composition of Dietary Fiber on Brassica Vegetables  

김대진 (동아대학교 식품과학과)
김지민 (동아대학교 식품과학과)
홍상식 (동아대학교 식품과학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.4, 2004 , pp. 700-704 More about this Journal
Abstract
This study was conducted to determine the several structural carbohydrate of 9 kinds of brassica vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of brassica vegetables were 2∼3 times higher than those of grain as dry matter basis. However, the crude ash content of brassica vegetables was 7 times higher than that of grain. Total dietary fiber (TDF) was ranged from 24.26% (Narinosa) to 47.33% (Chinensis) as dry matter basis. Insoluble dietary fiber (IDF) was ranged from 17.75% (Narinosa) to 26.81% (Toscana) as dry matter basis. Soluble dietary fiber (SDF) was ranged from 3.20% (Toscana) to 23.45% (Narinosa) as dry matter basis. The correlation of brassica vegetables was r=0.30 between TDF and IDF, r=0.89 between TDF and SDF (p＜0.01), r =0.25 between TDF and CHO, and r=0.29 between DFi and NDF (p＜0.05), respectively.
Keywords
brassica vegetables; total dietary fiber; neutral detergent fiber; structural carbohydrate;
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