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Effect of cooking on the fiber content of cauliflower and carrotsLoghmani, Emily S. 08 December 1980 (has links)
This study investigated the effect of cooking on the
neutral detergent fiber (NDF) content of cauliflower and
carrots. For each replication the vegetable was divided
in half to serve as its own control. One half was used
raw and the other half was cooked in 60 ml of distilled
water for 7 to 8 minutes. Internal temperature of the
cooked samples verified a uniform cooking process. Moisture
and NDF were determined in both raw and cooked samples. A
texture reading, determined by shear force, was also done
on the cooked samples. The resulting NDF residues from
the raw and cooked samples were used to compare water-absorbing
capacity and ash content.
In terms of 100 g dry weight, NDF decreased in
cooked cauliflower from 19.13 to 17.22 g (p< 0.05) and
increased in cooked carrots from 9.47 to 10.54 g (p<0.05).
The exact opposite was observed for water-absorbing
capacity. It increased in cooked cauliflower and
decreased in cooked carrots. Ash content showed large
variations but a general increase in both vegetables
after cooking. No positive relationship was found between
texture and NDF in the cooked vegetables.
These observations confirm the complex nature of
dietary fiber. Results suggest that although cooking
affected the NDF in selected vegetables, the quantity of
the change was not large enough to alter dietary fiber's
physiological effect in the body. / Graduation date: 1981
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Iron availability from corn tortillas and cooked beans (Phaseolus vulgaris) : a study on the effect of fiberGarcia-Lopez, Jesus Salvador 23 June 1981 (has links)
Absorption of iron from foods has been reported to be inhibited by
various factors including some diet components. Fiber from different
sources has been observed to bind ferrous iron. This may be the reason
for iron deficiencies observed in populations that consume diets high in
non-digestible materials.
The effect of different levels of fiber from corn tortillas and cooked
beans on iron availability in the rat was studied. Iron-depleted rats
were fed test diets containing different levels of iron and fiber and the
diets were tested for their hemoglobin repletion ability. Estimation of
the neutral detergent fiber (NDF) in corn tortillas and cooked beans and
the soluble and ionizable iron in the test foods and diets were also
determined.
Corn tortillas contained 6.53% NDF. Raw beans contained 5.80% NDF
and increase to 15.75% upon cooking. In cooked beans, 60.16% of the
total iron is in the insoluble form while only 20.3% of the total iron in
corn tortillas is insoluble.
The mean relative biological value (RBV) for the test diets was
55.0 ± 19.0% with values ranging,from 40.41 ± 12.50% to 64.34 ± 11.10%
compared to that of ferrous sulfate (100% available). Fiber or iron
level had no significant effect on iron availability, however, a ratio
of 1.78 of corn tortilla to cooked beans showed the highest degree of
iron availability.
Percent efficiency of the test diets to incorporate iron into
hemoglobin ranged from 11.70 ± 1.4% for a diet containing 25 ppm iron and
15% NDF to 25.61 ± 6.10% for 35 ppm iron, 10% NDF diet. The control
diet containing 30 ppm ferrous sulfate had a 43.0 ± 8.7% efficiency.
Percent efficiency seems to show less variability in the determination
of iron availability from foods than RBV.
A significant correlation (p < 0.01) between soluble iron at pH 1.35
in vitro and percent efficiency was observed. This method could be used
to predict iron availability for different foods. / Graduation date: 1982
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Digestion of lettuce and bran in the ratGeorge, Janice Rae. January 1979 (has links)
Call number: LD2668 .T4 1979 G46 / Master of Science
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Dietary fiberFongkin, Janice January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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The effect of dietary pectin on protein utilization in weaning rats.Gordon, Cedric Ivanhoe January 1982 (has links)
No description available.
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Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptabilityPolizzotto, Louise May January 1981 (has links)
No description available.
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The effect of dietary pectin on protein utilization in weaning rats.Gordon, Cedric Ivanhoe January 1982 (has links)
No description available.
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Effect of dietary fiber on insulin requirements and serum lipids in juvenile-onset diabetes mellitusHarold, Myra Randell January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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RATE OF PASSAGE, RATE OF DIGESTION, AND RUMEN ENVIRONMENTAL CHANGES AS INFLUENCED BY ROUGHAGE SOURCE IN 65 AND 90% CONCENTRATE DIETS FOR STEERS.MOORE, JEANNETTE AILEEN. January 1987 (has links)
Diets were based on steam-flaked milo and contained chopped alfalfa hay in the control diet. At the 65% concentrate level, cottonseed hulls or chopped wheat straw replaced half the alfalfa hay. At the 90% concentrate level, roughage sources were chopped alfalfa hay, cottonseed hulls, or wheat straw. Six growing steers and three mature, rumen-cannulated steers per concentrate level were used in separate Latin square experiments. Total tract digestion coefficients, particulate passage rates, liquid turnover rates, and rumination time were measured in the intact steers. In situ digestion, rumen pH, and rumen dry matter distribution were evaluated in the cannulated steers. Competition between rates of passage and digestion were used to calculate apparent extent of ruminal digestion (AED). At the 65% concentrate level, total tract digestion coefficients for the wheat straw vs alfalfa hay diet were not different, apparently due to increased milo and alfalfa hay neutral detergent fiber (NDF) digestion in the wheat straw diet. Milo and alfalfa hay AED for NDF were higher (P<.10). Dietary AED for DM, NDF, and cell solubles were highest (P<.05) for the alfalfa hay diet. Differences between diets were minimal, indicating roughage source in 90% concentrate diets does not substantially influence milo digestion or passage as it does in 65% concentrate diets.
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Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions. / CUHK electronic theses & dissertations collection / Digital dissertation consortiumJanuary 1998 (has links)
by Cha Chi Fai. / Thesis (Ph.D.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (p. 139-154). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web.
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