Vegetable, fruit and potato fibres

• As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter.

• As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter.

Ämnesord

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

Publikations- och innehållstyp

kap (ämneskategori)

ref (ämneskategori)