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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27480 |
| Date | 08 December 1980 |
| Creators | Loghmani, Emily S. |
| Contributors | Miller, Lorraine T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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