1993
DOI: 10.1111/j.1365-2621.1993.tb09393.x
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Simplified Enzymatic‐gravimetric Method for Total Dietary Fiber In Legumes Compared with a Modified AOAC Method

Abstract: Sample preparationTwo methods (an AOAC and a simplified enzymatic-gravimetric method) were used to analyze seven types of canned legumes and eight cooked legumes. Total dietary fiber (TDF) of the canned products ranged between 17% and 23% (dry basis) for chick peas, Great Northern beans, kidney beans, pinto beans, pork & beans, vegetarian beans in tomato sauce, and 27-31% for wax beans. These values were comparable for both methods. However, results on cooked legumes were very different between methods. TDF va… Show more

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Cited by 4 publications
(1 citation statement)
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“…Legumes preserved by canning were found to 226 have significantly lower TDF values. Previous studies showed that boiling and microwaving did not 227 affect the NSP content of legumes ( Reistad and Frolich, 1984), but boiling and autoclaving affected 228 TDF significantly (Li and Cardozo, 1993). This indicates that canning affects mostly non-cell wall 229 polysaccharides, most likely resistant starch.…”
Section: Discussion 224mentioning
confidence: 87%
“…Legumes preserved by canning were found to 226 have significantly lower TDF values. Previous studies showed that boiling and microwaving did not 227 affect the NSP content of legumes ( Reistad and Frolich, 1984), but boiling and autoclaving affected 228 TDF significantly (Li and Cardozo, 1993). This indicates that canning affects mostly non-cell wall 229 polysaccharides, most likely resistant starch.…”
Section: Discussion 224mentioning
confidence: 87%