Effects of Boiling and Storage on Dietary Fibre and Digestible Carbohydrates in Various Cultivars of Carrots

✍ Scribed by Svanberg, S J Maria; Nyman, E Margareta G-L; Andersson, Roger; Nilsson, Torsten

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 299 KB
• Volume: 73
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199702)73:2<245::aid-jsfa716>3.0.co;2-p

✦ Synopsis

The inÑuence of boiling and storage on dietary Ðbre and digestible carbohydrates was investigated in eight di †erent carrot cultivars. The content of total dietary Ðbre was in the range 252È291 g kg~1 DW and was generally at the higher end for the early cultivars and at the lower end for the late ones. During storage, there was a decrease in the soluble Ðbre content in all cultivars and generally an increase in insoluble Ðbre. Following boiling, the loss of dietary Ðbre varied considerably between cultivars. After storage, the loss could be correlated to the average root weight of the carrot cultivars. The total content of glucose, fructose and sucrose was rather similar in the various cultivars, whereas their individual distribution di †ered. Storage had generally minor inÑuence on the sugar content, except in the cultivars Amarant and Bull. On boiling, the loss was solely dependent on the initial sugar concentration. After storage the loss increased, which could be related to the lower dry matter content. The choice of cultivar and storage time is important in interpreting analytical data from carrots and is probably of similar signiÐcance in other vegetables when studying e †ects of heat treatment.