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

1997; Wiley; Volume: 73; Issue: 2 Linguagem: Inglês

10.1002/(sici)1097-0010(199702)73

1097-0010

Sune Svanberg, Margareta Nyman, Roger Andersson, Torsten Nilsson,

Postharvest Quality and Shelf Life Management

Journal of the Science of Food and AgricultureVolume 73, Issue 2 p. 245-254 Research Article Effects of Boiling and Storage on Dietary Fibre and Digestible Carbohydrates in Various Cultivars of Carrots S J Maria Svanberg, Corresponding Author S J Maria Svanberg Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, S-221 00 Lund, SwedenDepartment of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, S-221 00 Lund, SwedenSearch for more papers by this authorE Margareta G-L Nyman, E Margareta G-L Nyman Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, S-221 00 Lund, SwedenSearch for more papers by this authorRoger Andersson, Roger Andersson Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, S-750 07 Uppsala, SwedenSearch for more papers by this authorTorsten Nilsson, Torsten Nilsson Department of Horticulture, Swedish University of Agricultural Science, PO Box 55, S-230 53 Alnarp, SwedenSearch for more papers by this author S J Maria Svanberg, Corresponding Author S J Maria Svanberg Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, S-221 00 Lund, SwedenDepartment of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, S-221 00 Lund, SwedenSearch for more papers by this authorE Margareta G-L Nyman, E Margareta G-L Nyman Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, S-221 00 Lund, SwedenSearch for more papers by this authorRoger Andersson, Roger Andersson Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, S-750 07 Uppsala, SwedenSearch for more papers by this authorTorsten Nilsson, Torsten Nilsson Department of Horticulture, Swedish University of Agricultural Science, PO Box 55, S-230 53 Alnarp, SwedenSearch for more papers by this author First published: 26 March 1999 https://doi.org/10.1002/(SICI)1097-0010(199702)73:2 3.0.CO;2-PCitations: 49AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The influence of boiling and storage on dietary fibre and digestible carbohydrates was investigated in eight different carrot cultivars. The content of total dietary fibre was in the range 252–291 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 fibre content in all cultivars and generally an increase in insoluble fibre. Following boiling, the loss of dietary fibre 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 differed. Storage had generally minor influence on the sugar content, except in the cultivars Amarant and Bull. 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