Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre
✍ Scribed by Femenia, Antoni; Robertson, James A; Waldron, Keith W; Selvendran, Robert R
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 206 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
By-products arising from vegetable processing activities have been assessed in relation to their potential application as sources of dietary Ðbre supplements in reÐned foods. Sources used were fresh cauliÑower, globe artichoke and chicory witloof. Non-starch polysaccharide (NSP) content and composition of selected parts of each plant source have been measured from alcohol insoluble residues (AIR) and by Ðbre analysis, complemented by methylation analysis to characterise structural features of component polysaccharides. Results indicate that cauliÑower upper stem NSP was similar to the Ñoret (D25 g kg~1 fresh weight) and each was rich in pectic polysaccharides. CauliÑower lower stem was enriched in NSP (D66 g kg~1) due mainly to cellulose and xylan deposition, which resulted in a proportionate decrease in pectic polysaccharides. Artichoke stem (D38 g NSP kg~1) was similar to the receptacle (D34 g NSP kg~1) but bracts were heavily ligniÐed. Chicory root and leaf bud were each rich in pectic polysaccharides but NSP content was much higher in the root (D46 g kg~1) than the leaf (D8 g kg~1). Results indicate that processing byproducts, eg cauliÑower upper stem, artichoke stem and chicory root, could prove useful as sources of pectic polysaccharide-rich supplements. However, polysaccharide composition and glycosidic linkage pattern also identiÐed important structural di †erences between sources. The importance of "Ðbre typeÏ when considering development of food supplements is discussed.