- Volume 10 Issue 4
Effects of Heat Treatment on the Dietary Fiber Contents of Soybean sprout and Spinach
가열처리에 의한 콩나물과 시금치의 식이섬유 함량변화
- Lee, Eun-Young (Dept. of Food and Nutrition, Inha University) ;
- Kim, Young-A (Dept. of Food and Nutrition, Inha University)
- Published : 1994.11.01
The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.