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Dietary fibre in white asparagus before and after processing
R Guillén1, C Sánchez, A Jiménez
1Departamento de Biotechnología de Alimentos, Instituto de la Grasa, Sevilla, Spain.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|March 1, 1995
Summary
Processing white asparagus significantly alters its dietary fiber. Key changes include reduced uronic acids and sugars, with notable decreases in hemicelluloses, impacting the vegetable's nutritional profile.
Area of Science:
- Food Science
- Agricultural Chemistry
- Plant Physiology
Background:
- White asparagus undergoes significant processing, including blanching, brining, and sterilization.
- Dietary fiber composition is crucial for the nutritional value and texture of processed vegetables.
Purpose of the Study:
- To investigate the impact of processing on the dietary fiber components of white asparagus.
- To analyze changes in specific fiber fractions (lignin, uronic acids, hemicelluloses) and other constituents.
Main Methods:
- Analysis of whole white asparagus, as well as its apex and stem sections.
- Processing involved hot water treatment (blanching), sodium chloride immersion (brining), and terminal sterilization.
- Quantification of moisture, protein, uronic acids, free sugars, and lignin content.
Main Results:
- Processing led to increased moisture and protein content.
- A decrease in uronic acids and free sugars was observed, with saccharose being eliminated.
- Thermal treatments caused a slight reduction in lignin and uronic acids, a minor protein increase, and a significant decrease in hemicelluloses.
Conclusions:
- Thermal processing significantly alters the dietary fiber of white asparagus, particularly hemicelluloses.
- Changes in fiber components affect the overall nutritional and textural properties of the processed vegetable.
- Understanding these modifications is essential for optimizing processing techniques and product quality.