Yıl 2009, Cilt 12, Sayı 2, Sayfalar 17 - 20 2009-12-31

Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples

Özlem TURGAY [1]

34 70

Neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemicellulose contents of 8 fresh
vegetables and 6 legumes and cereals were studied by microwave, pressure and conventional cooking methods. The
raw vegetables contained 10.8-34.2% NDF, 9.2-28.2% ADF and 1.2-6% hemicellulose, respectively. NDF contents
of vegetables for conventional, pressure and microwave cooking were ranged 8.8-29.6, 8.1-26.5, 9.1-28%. ADF and
hemicellulose contents of vegetables for conventional, pressure and microwave cooking were ranged 8.6-25, 8.1-23,
8.9-23.7% and 0.9-4.6, 0.6-3.5, 0.6-4.3%, respectively. NDF, ADF and hemicellulose contents for raw legumes and
cereals were ranged between 9.2-30.1%, 7.3-21.5 %, and 1.9-20.6%, respectively. The values for conventional,
pressure and microwave cooking of NDF, ADF and hemicellulose contents for legumes and cereals were ranged
between 7.4-23.1%, 6.1-21.6%, 7.1-23.3%, 6.1-20%, 5.2-20%, 5.9-20.5%, and 1.3-16.2%, 0.9-14%, 1.2-16.2%,
respectively. Pressure-cooking showed a more pronounced effect on the reduction of these dietary fibre components
than conventional and microwave cooking.
Keywords: ADF, NDF, hemicellulose, fresh vegetable, legume, cereal.

ADF, NDF, hemicellulose, fresh vegetable, legume, cereal
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Bibtex @araştırma makalesi { ksudobil371575, journal = {KSÜ Doğa Bilimleri Dergisi}, issn = {}, eissn = {1309-1743}, address = {Kahramanmaraş Sütçü İmam Üniversitesi}, year = {2009}, volume = {12}, pages = {17 - 20}, doi = {}, title = {Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples}, key = {cite}, author = {TURGAY, Özlem} }
APA TURGAY, Ö . (2009). Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples. KSÜ Doğa Bilimleri Dergisi, 12 (2), 17-20. Retrieved from http://dergipark.gov.tr/ksudobil/issue/33395/371575
MLA TURGAY, Ö . "Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples". KSÜ Doğa Bilimleri Dergisi 12 (2009): 17-20 <http://dergipark.gov.tr/ksudobil/issue/33395/371575>
Chicago TURGAY, Ö . "Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples". KSÜ Doğa Bilimleri Dergisi 12 (2009): 17-20
RIS TY - JOUR T1 - Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples AU - Özlem TURGAY Y1 - 2009 PY - 2009 N1 - DO - T2 - KSÜ Doğa Bilimleri Dergisi JF - Journal JO - JOR SP - 17 EP - 20 VL - 12 IS - 2 SN - -1309-1743 M3 - UR - Y2 - 2009 ER -
EndNote %0 KSÜ Doğa Bilimleri Dergisi Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples %A Özlem TURGAY %T Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples %D 2009 %J KSÜ Doğa Bilimleri Dergisi %P -1309-1743 %V 12 %N 2 %R %U
ISNAD TURGAY, Özlem . "Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples". KSÜ Doğa Bilimleri Dergisi 12 / 2 (Aralık 2010): 17-20.