Dietary fibre analysis - an overview

Article Abstract:

The analysis of dietary fiber is done by gravimetric method where the fiber is separated and weighed, and by component analysis process during which dietary fiber components are estimated and integrated. For separation of soluble and insoluble fibres the enzymic, gravimetric and component analysis are performed. An important component of dietary fiber is resistant starch (RS). The three forms of RS are physically enclosed starch, raw starch granules of the B-type and retrograded amylose.

Observations, Starch, Principal components analysis

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Effects of different vegetables in mixed meals on glucose homeostasis and satiety

Article Abstract:

The effects of carrots, peas, Brussels sprouts and spinach added to a typical Swedish lunch test meal on glucose homeostasis and satiety are presented. Lower insulin and C-peptide levels were found in subjects who had the meals with spinach but no significant differences in glucose response or satiety were observed. No significant effects on glucose, hormonal responses or satiety were observed with the diets with the other vegetables.

Health aspects, Nutrition, Glucose metabolism

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Effects of processing on dietary fibre in vegetables

Article Abstract:

Analysis of the effect of processing on dietary fibre in vegetables finds that freezing and blanching processes have little effect on the dietary fibre. No differences in molecular mass distribution are observed in decolorized carrots compared with frozen. Various types of processing include freezing, blanching, boiling, microwave-treatment and canning.

Cooking, Food, Protection and preservation, Food preservation, Cookery (Vegetables)

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