Effect of thermal processing on physico-chemical properties of dietary fibre in carrot and red beet

摘要

The effect of thermal processing (boiling in water and steaming) on changes in dietary fibre fractions and the functional properties of carrot and red beet fibre were studied. Boiling in water caused significantly larger changes in qualitative and quantitative composition of the vegetable fibre than steaming. It was observed that boiling resulted in an increase of the neutral detergent fibre (NDF), cellulose, a slight increase in lignin content and decrease of hemicellulose. Boiling of these vegetables in water, in comparison to steaming, affected the changes of functional properties of fibre. After boiling in water the ability of water holding capacity of fibre was increased, whereas the cation exchange capacity was decreased.