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September 1997, Volume 3 No. 2
ARTICLE 4
Effect of processing on
dietary fiber contents of selected legumes and cereals.
Azizah AH and Zainon H
Department of Food Science, Faculty of Food Science and
Biotechnology, Universiti Pertanian Malaysia 43400, UPM, Serdang,
Selangor D.E.,
ABSTRACT
Effects of soaking, boiling and roasting on TDF (total dietary
fiber), SDF (soluble dietary fiber) and IDF (insoluble dietary
fiber) of legumes (mung bean, soya bean, ground nut) and cereals
(rice, wheat, barley) were studied. Results indicated that thermal
processing gave different effects on TDF, IDE and SDF when analyzed
using enzymatic-gravimetric methods. The changes in IDE content may
explain the observed changes in TDF since SDF of most samples
remained the same. In samples with high protein both SDF and IDE
increases with thermal treatments, and this could be attributed to
the production of Maillard reaction products.
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