Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables
dc.contributor.author | Brandt, Laura M. | en_US |
dc.contributor.author | Jeltema, Melissa A. | en_US |
dc.contributor.author | Zabik, Mary E. | en_US |
dc.contributor.author | Jeltema, Brian D. | en_US |
dc.date.accessioned | 2010-06-01T20:43:04Z | |
dc.date.available | 2010-06-01T20:43:04Z | |
dc.date.issued | 1984-05 | en_US |
dc.identifier.citation | BRANDT, 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.issn | 0022-1147 | en_US |
dc.identifier.issn | 1750-3841 | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/73821 | |
dc.description.abstract | To 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.extent | 576172 bytes | |
dc.format.extent | 3109 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.publisher | Blackwell Publishing Ltd | en_US |
dc.rights | 1984 by the Institute of Food Technologists | en_US |
dc.title | Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables | en_US |
dc.type | Article | en_US |
dc.subject.hlbsecondlevel | Biological Chemistry | en_US |
dc.subject.hlbtoplevel | Science | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Author Zabik is affiliated with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. | en_US |
dc.contributor.affiliationother | Author Brant's current address is University Microfilm, Ann Arbor, MI. | en_US |
dc.contributor.affiliationother | Authors M.A. and B.D. Jeltema are now affiliated with Philip Morris Research Center, Richmond, VA 23261. | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/73821/1/j.1365-2621.1984.tb13237.x.pdf | |
dc.identifier.doi | 10.1111/j.1365-2621.1984.tb13237.x | en_US |
dc.identifier.source | Journal of Food Science | en_US |
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dc.owningcollname | Interdisciplinary and Peer-Reviewed |
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