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Dietary fiber content and composition of different forms of fruits

✍ Scribed by Judith A. Marlett; Nicholas W. Vollendorf

Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 492 KB
Volume: 51
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(94)90045-0

No coin nor oath required. For personal study only.

✦ Synopsis

The dietary fiber contents of 19 different forms of seven fruits were analyzed by two methods and compared. Fiber content measured by the AOAC method was always greater than that obtained by the Uppsala method; the two sets of fiber data were significantly different (P < 0-002). Fiber contents of different forms of oranges, peaches and plums were similar. Fiber contents of four berries (blackberries, cranberries, red raspberries, strawberries) ranged from 1-0 to 7.0% fresh weight. Peeling or canning changed the uronic acid and neutral sugar contents of the soluble and insoluble fiber fractions of several fruits. Measurement of more fiber in fruits by the AOAC versus the Uppsala method is similar to the results obtained when grain products and legumes, but not vegetables, were analyzed.

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