View Item 

Show simple item record

Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables

dc.contributor.authorBrandt, Laura M.en_US
dc.contributor.authorJeltema, Melissa A.en_US
dc.contributor.authorZabik, Mary E.en_US
dc.contributor.authorJeltema, Brian D.en_US
dc.date.accessioned2010-06-01T20:43:04Z
dc.date.available2010-06-01T20:43:04Z
dc.date.issued1984-05en_US
dc.identifier.citationBRANDT, LAURA M.; JELTEMA, MELISSA A.; ZABIK, MARY E.; JELTEMA, BRIAN D. (1984). "Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables." Journal of Food Science 49(3): 900-904. <http://hdl.handle.net/2027.42/73821>en_US
dc.identifier.issn0022-1147en_US
dc.identifier.issn1750-3841en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/73821
dc.description.abstractTo study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water-soluble pectin and hemicellulose, water-insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture varied with cooking medium. Cooked vegetables were most firm at pH 4 and softest at pH 10. Dietary components found in cooking medium reflected these textural changes. Vegetables which showed greater pH effects exhibited greater changes in fiber components.en_US
dc.format.extent576172 bytes
dc.format.extent3109 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.publisherBlackwell Publishing Ltden_US
dc.rights1984 by the Institute of Food Technologistsen_US
dc.titleEffects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetablesen_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelBiological Chemistryen_US
dc.subject.hlbtoplevelScienceen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumAuthor Zabik is affiliated with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824.en_US
dc.contributor.affiliationotherAuthor Brant's current address is University Microfilm, Ann Arbor, MI.en_US
dc.contributor.affiliationotherAuthors M.A. and B.D. Jeltema are now affiliated with Philip Morris Research Center, Richmond, VA 23261.en_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/73821/1/j.1365-2621.1984.tb13237.x.pdf
dc.identifier.doi10.1111/j.1365-2621.1984.tb13237.xen_US
dc.identifier.sourceJournal of Food Scienceen_US
dc.identifier.citedreferenceAlbersheim, P., Neukom, H., and Deuel, H. 1960. Splitting of pectin chain molecules in neutral solutions. Arch. Biochem. Biophys. 90: 46.en_US
dc.identifier.citedreferenceAmerican Association of Cereal Chemists. 1962. “ AACC Approved Methods ”. 7th ed. The Association. St Paul, MN.en_US
dc.identifier.citedreferenceBurkitt, D.P. 1971. Epidemiology of cancer of the colon and rectum. Cancer 23: 3.en_US
dc.identifier.citedreferenceBurkitt, D.P. 1973. Epidemiology of large bowel disease: The role oi fiber. Proc. Nutr. Soc. 32: 145.en_US
dc.identifier.citedreferenceCampbell, A.M., Penfield, M.P., and Griswold, R.M. 1979. “ The Experimental Study of Food ”. Houghton Mifflin Co., Boston.en_US
dc.identifier.citedreferenceCharley, H. 1970. “ Food Science ”. John Wiley and Sons. New York.en_US
dc.identifier.citedreferenceDay, E.D. 1909. The effect of cooking on cellulose. J. Home Econ. 1: 177.en_US
dc.identifier.citedreferenceDoesburg, J.J. 1961. Relation between the behavior of pectic substances and changes in firmness of horticultural products during heating. Qualitas Plant. et Material Vegetal. 8: 115.en_US
dc.identifier.citedreferenceHeller, S.N., Rivers, J.M., and Hackler, L.R. 1977. Dietary fiber: The effect of particle size and pH on its measurement. J. Food Sci. 42: 436.en_US
dc.identifier.citedreferenceHerranz, J., Vidal-Valverde, C., and Rojas-Hidalgo, E. 1981. Cellulose, hemicellulose, and lignin content of raw and cooked Spanish vegetables. J. Food Sci. 46: 1927.en_US
dc.identifier.citedreferenceHughes, J.C., Grant, A., and Faulkes, R.M. 1975. Texture of cooked potatoes: The effect of ion and pH on the compressive strength of cooked potatoes. J. Sci. Food Agric. 26: 739.en_US
dc.identifier.citedreferenceJeltema, M.A. and Zabik, M.E. 1980. Revised method for quantitating dietary fibre components. J. Sci. Food Agric. 31: 820.en_US
dc.identifier.citedreferenceKertesz, Z.I. 1951. “ The Pectic Substances ”. Wiley Interscience, New York.en_US
dc.identifier.citedreferenceMattheÉ, V. and Appledorf, H. 1978. Effect of cooking on vegetable fiber. J. Food Sci. 43: 1344.en_US
dc.identifier.citedreferenceReeve, R.M. 1970. Relationships of histological structure to texture of fresh and processed fruits and vegetables. J. Texture Studies 1: 247.en_US
dc.identifier.citedreferenceSelvendran, R.R., Ring, S.G., and DuPont, M.S. 1979. Assessment of procedures used for analysing dietary fibre and some recent developments. Chem. & Ind. ( 7 ): 225.en_US
dc.identifier.citedreferenceSimpson, J.I. and Halliday, E.G. 1941. Chemical and histological studies of the disintegration of cell-membrane materials in vegetables during cooking. Food Res. 6: 189.en_US
dc.identifier.citedreferenceSterling, C. 1955. Effect of moisture and high temperature on cell walls in plant tissue. Food Res. 20: 474.en_US
dc.identifier.citedreferenceSterling, C. and Bettelheim, F.A. 1955. Factors associated with potato texture. 3. Physical attributes and general conclusions. Food Res. 20: 130.en_US
dc.identifier.citedreferenceTrowell, H. 1976. Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. Am. J. Clin. Nutr. 29: 417.en_US
dc.identifier.citedreferenceVan Soest, P.J. 1965. Use of detergents in analysis of fibrous feeds. 3. Study of effects of heating and drying on yield of fiber and lignin in forages. J. Assoc. Agr. Chem. 48: 785.en_US
dc.identifier.citedreferenceVan Soest, P.J. and Robertson, J.B. 1977. What is fibre and fibre in food? Nutr. Revs. 35: 12.en_US
dc.identifier.citedreferenceWyman, J.B., Heaton, K.W., Manning, A.P., and Wicks, A.C.B. 1976. The effect on intestinal transit and the feces of raw and cooked bran in different doses. Am. J. Clin. Nutr. 29: 1474.en_US
dc.owningcollnameInterdisciplinary and Peer-Reviewed


Files in this item

Name:
j.1365-2621.1984.tb13237.x.pdf
Size:
562.6KB
Format:
PDF
View/Open

Show simple item record

Remediation of Harmful Language

The University of Michigan Library aims to describe library materials in a way that respects the people and communities who create, use, and are represented in our collections. Report harmful or offensive language in catalog records, finding aids, or elsewhere in our collections anonymously through our metadata feedback form. More information at Remediation of Harmful Language.

Accessibility

If you are unable to use this file in its current format, please select the Contact Us link and we can modify it to make it more accessible to you.