Influence of Autoclaving on Physicochemical Properties of the Beet Pulp Fibres and on Several of Their Physiological Effects

Champ, Martine; Guillon, Fabienne; Gourgue, Claudine M. P.

doi:10.1533/9781845698195.2.80

Dietary Fibre 2005

DOI: 10.1533/9781845698195.2.80

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Influence of Autoclaving on Physicochemical Properties of the Beet Pulp Fibres and on Several of Their Physiological Effects

Martine Champ¹,

Fabienne Guillon²,

Claudine M. P. Gourgue³

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Cited by 1 publication

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Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study

Gourgue¹,

Champ²,

Guillon³

et al. 1994

J Sci Food Agric

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Orange and lemon peels were extruded under controlled conditions of varying severity, and their physico-chemical characteristics and effect on the enzymatic hydrolysis of starch and glucose diffusion were studied. Extrusioncooking treatment increased the soluble fraction of dietary fibre as well as solubilised pectic substances and arabino-galactomannan chains. The apparent viscosities of aqueous extracts of extruded fibre were increased slightly for orange and more markedly for lemon fibre. With both fibre sources, viscosities values were higher in Tris-maleate buffer (0.1 M) than in NaCl(l54 mM). However, these modifications had no effect on starch hydrolysis and glucose diffusion in oitro.

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Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study

Gourgue¹,

Champ²,

Guillon³

et al. 1994

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

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Influence of Autoclaving on Physicochemical Properties of the Beet Pulp Fibres and on Several of Their Physiological Effects

Cited by 1 publication

References 10 publications

Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study

Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study

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