No abstract

Pectin and neutral detergent fiber (NDF) contents were investigated for commercially processed foods as served: 10 vegetables, 10 fruits, and 8 fruit juices. Fiber content of fruits ranged from 0.7%−4.5% NDF and 0.28%−0.48% pectin; juices ranged from 0.1%−0.22% NDF and 0.2%−0.39% pectin. Fiber in frozen, canned and cooked vegetables ranged from 1%−4.4% NDF and 0.5%−1% pectin. In general, there is no evidence that any of the food preparation methods was superior. There appears to be no great loss of fiber when food is prepared by typical home methods or commercial processing.

No abstract

Several historical food samples were analyzed for nutrient and mineral composition. The samples included a 40-yr old can of sweet corn, relish found aboard the sunken U.S.S. Monitor and seven samples recovered from the sunken steamboat Bertrand. The nutrient content of the canned corn compared favorably with reported values, with the exception of lower amounts of ascorbic acid. Significant levels of riboflavin, niacin, carotene and protein were found in the pickle relish. The samples recovered from the Bertrand contained calcium levels comparable to today's products, but the sodium levels were higher and potassium levels were lower.

Four different packs of canned pears were analyzed for simple sugars and soluble and insoluble fibers. The sum of these components compared favorably with the carbohydrate value obtained from the proximate constituents. A total dietary fiber (TDF) method was investigated and the results were compared to the sum of the neutral detergent fiber and pectin components. Results indicate that this method has potential for estimating total fiber content of fruits,