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Identification and Determination of Dietary Fibers in Citron, Jujube and Persimmon  

강민영 (전남대학교 식품공학과·농업기술연구소)
정윤화 (단국대학교 식품영양학과)
은종방 (전남대학교 식품공학과·농업기술연구소)
Publication Information
Food Science and Preservation / v.10, no.1, 2003 , pp. 60-64 More about this Journal
Abstract
This paper was performed to identify and determine dietary fibers considered as nutracerticals and for pharmaceuticals in Korean fruits, citron, jujube and persimmon. In the pulp and peel of citron, jujube and persimmon, the contents of dietary fiber were determined by the method of AOAC and Van Soest et al. The contents of dietary fiber(DF) in the pulp of citron were 2.61％ of insoluble dietary fiber (IDF) and 1.25% of soluble dietary fiber(SDF) based on wet weight. The contents of DF in the peel of citron were 7.32% of IDF and 0.71％ of SDF. The total pectin contents in the pulp and in the peel of citron were 1.77% and 3.19% respectively. The contents of IDF in the pulp of jujube were 2.98%, SDF 0.91 ％ calculated on wet weight basis. The contents of IDF were 16.88%, SDF 1.53% in the peel of jujube. The contents of DF in the pulp of persimmon were 1.95% of IDF and 0.31 ％ of SDF based on wet weight. The contents of IDF were 15.71 ％, SDF 2.46% in the peel of persimmon. In dietary fibers of Korean fruits, citron, jujube and persimmon, IDE were much higher than SDF and mainly in the pulp. Therefore, they would be good source of dietary fibers.
Keywords
dietary fibers; citron; jujube; persimmon;
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