CHANGES IN DIETARY FIBER CONTENT OF TAMARIND SHELLS PROCESSED BY MICROWAVE AND STEAM COOKER SYSTEMS

摘要

Food products containing dietary fiber are very healthy. Soluble fiber is useful to reduce cardiovascular diseases meanwhile insoluble fiber to prevent cancer colon. The objective of this work was to evaluate changes in fiber contained on tamarind shells submitted to microwave heating and steam cooker heating. In both processes the samples were adjusted to 7.6% and 15.0% of moisture content, and processed either in a microwave for 15, 30 and 45 seconds or steam cooker for 5, 10 and 15 minutes. Both processes converted insoluble fiber into soluble fiber. Steam cooker process was most efficient, mainly at 15% moisture content.