Subproductos de alcachofa como fuente de fibra alimentaria
- I. Goñi 1
- F. Saura Calixto 1
- 1 Instituto de Nutrición y Bromatología (CSIC-UCM). Facultad de Farmacia
ISSN: 0300-5755
Year of publication: 1988
Issue: 196
Pages: 41-43
Type: Article
More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos
Abstract
The dietary fibre content and composition of artichoke industries subproducts were determined by enzymatic-gravimetric methods. The results show high contents of total fibre (64,1%), insoluble fibre (42,3%) and soluble fibre (21,8%), referred to dry matter. These values are higher, especially in soluble fraction, than the corresponding to the current market. When the subproducts are previously treated with 80% ethanol, the dry residue conteins, at least, a 80% of dietary fibre.