Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61910
標題: Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions
作者: Chau, C.F.
周志輝
Chen, C.H.
Lee, M.H.
關鍵字: dietary fiber;alcohol-insoluble solid;water-insoluble solid;fiber-rich fractions;carrot;water-holding capacity;dietary fiber;by-products;physicochemical;properties;chemical-composition;constituents;cholesterol;glucose;fruits;raw
Project: Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology
期刊/報告no:: Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, Volume 37, Issue 2, Page(s) 155-160.
摘要: 
Fiber-rich fractions (FRFs) including insoluble dietary fiber (IDF), alcohol-insoluble solid (AIS), and water-insoluble solid (WIS) were isolated from carrot pomace via different methods. This study revealed that carrot pomace was rich in insoluble FRFs (50.1-67.4g/100g), which were mainly composed of pectic polysaccharides, hemicellulose, and cellulose. These insoluble FRFs, especially WIS, were found to have significantly (P < 0.05) higher functional properties, glucose-adsorption capacity, and amylase-inhibition activity than those of cellulose. The ability of these FRFs to adsorb glucose and reduce amylase activity implied that they might help control post-prandial serum glucose level. Moreover, it was shown that the yield, composition, functional properties, and in vitro hypoglycemic effects among the three FRFs would be affected by their preparation methods. Our results recommended the consumption of these insoluble FRFs, especially WIS, as sources of food fibers or low calorie bulk ingredients in food applications requiring oil and moisture retention. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61910
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2003.08.001
Appears in Collections:食品暨應用生物科技學系

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