Effect of autoclaving on dietary fibre content of beet root (Beta vulgaris). Evaluation by different methods

Modifications of dietary fibre in beet root during autoclaving have been evaluated by different methods: acid detergent (raw = 1.45%; processed = 1.17%) and neutral detergent (raw = 2.30%; processed = 2.00%), the enzymatic-gravimetric method of Asp (raw = 3.35%; processed = 3.34%), HPLC (raw = 1.42%; processed = 1.60%) and 3,5-dimethylphenol (raw = 0.36; processed = 0.28%). The correlation between different methodologies was studied. Autoclaving was carried out at 121 degrees C under pressure for 15 min. Variance analysis indicated that quantitative variations originating in the thermic treatment were not statistically significant (P > 0.05).