The Dietary Fiber Content (Nonstarch Polysaccharides) of Mexican Fruits and Vegetables

1995 ◽  
Vol 8 (3) ◽  
pp. 284-294 ◽  
Author(s):  
Claudia P. Sánchez-Castillo ◽  
Peter J.S. Dewey ◽  
Marı́a De Lourdes Solano ◽  
Shirley Finney ◽  
W.Philip T. James
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Fiber Content ◽  
Nonstarch Polysaccharides

Dietary fiber content of eleven tropical fruits and vegetables

1983 ◽  
Vol 31 (5) ◽  
pp. 1013-1016 ◽  
Author(s):  
Eric D. Lund ◽  
John M. Smoot ◽  
Nancy T. Hall
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Fiber Content ◽  
Tropical Fruits

scholarly journals Dietary Fiber Content and Its Variation Factor of Domestic and Foreign Soybeans.

2002 ◽  
Vol 49 (12) ◽  
pp. 782-793
Author(s):  
Harue Taira ◽  
Chie Yamanashi ◽  
Makiko Toyoda ◽  
Hiromi Mizuno ◽  
Keiko Sakuma ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

58 Determining the total dietary fiber content in hawaiian marine algae

2003 ◽  
Vol 39 (s1) ◽  
pp. 20-20
Author(s):  
O. J. Haleakala ◽  
S. M. Mccutcheon ◽  
B. Stuercke ◽  
K. J. Mcdermid
Keyword(s):  
Dietary Fiber ◽  
Marine Algae ◽  
Fiber Content ◽  
Total Dietary Fiber

Effect of proccesing on dietary fiber content of cereals and pulses

1997 ◽  
Vol 50 (3) ◽  
pp. 249-257 ◽  
Author(s):  
P. Ramulu ◽  
P. Udayasekhara Rao
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

Measurement of Dietary Fiber as Nonstarch Polysaccharides

Dietary Fiber ◽  
1986 ◽  
pp. 17-34 ◽  
Author(s):  
Hans N. Englyst ◽  
John H. Cummings
Keyword(s):  
Dietary Fiber ◽  
Nonstarch Polysaccharides

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

Postharvest Storage of White Asparagus (AsparagusofficinalisL.):  Changes in Dietary Fiber (Nonstarch Polysaccharides)

1999 ◽  
Vol 47 (9) ◽  
pp. 3832-3836 ◽  
Author(s):  
M. J. Villanueva-Suárez ◽  
A. Redondo-Cuenca ◽  
M. D. Rodriguez-Sevilla ◽  
A. Heredia-Moreno
Keyword(s):  
Dietary Fiber ◽  
Postharvest Storage ◽  
Nonstarch Polysaccharides
Sign in / Sign up

Export Citation Format

Share Document