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
Argitalpen urtea: 1988
Zenbakia: 196
Orrialdeak: 41-43
Mota: Artikulua
Beste argitalpen batzuk: Alimentaria: Revista de tecnología e higiene de los alimentos
Laburpena
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.