Reference : Characterization of fructans and dietary fibre profiles in raw and steamed vegetables
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/217635
Characterization of fructans and dietary fibre profiles in raw and steamed vegetables
English
Kalala Bolokango, Gaetan mailto [Université de Liège - ULiège > Agronomie, Bio Ingénierie et chimie (AgroBiochem) > Ingénierie de Productions animales et Nutrition > Form. doct. sc. agro. & ingé. biol. (paysage) >]
Kambashi Mutiaka, Bienvenu mailto [Université de Kinshasa/Kinshasa RDC > Zootechnie > > >]
Everaert, Nadia mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition >]
Beckers, Yves mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition >]
Richel, Aurore mailto [Université de Liège - ULiège > > SMARTECH >]
Pachikian, Barbara mailto [Université Catholique de Louvain - UCL > Métabolisme et Nutrition > > >]
Neyrinck, Audrey mailto [Université Catholique de Louvain - UCL > Métabolisme et Nutrition > > >]
Delzenne, Nathalie mailto [Université Catholique de Louvain - UCL > Métabolisme et Nutrition > > >]
Bindelle, Jérôme mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition >]
In press
International Journal of Food Sciences & Nutrition
Taylor & Francis
Yes (verified by ORBi)
International
0963-7486
1465-3478
Abingdon
United Kingdom
[en] Steaming ; insoluble dietary fibre ; vegetable ; fructan ; soluble dietary fibre
[en] Dietary fiber (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterized. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fiber (TDF), low- and high-molecular-weight soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were analyzed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.
Région wallonne : Direction générale des Technologies, de la Recherche et de l'Energie - DGTRE
Food4Gut
Researchers ; Professionals
http://hdl.handle.net/2268/217635
10.1080/09637486.2017.1412404

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