[ Pobierz całość w formacie PDF ]

Sangnark A., Noomhorm A., 2003. Effect of particle sizeszon in-vitro calcium and magnesium
binding capacity of prepared dietary fibers. Food Res. Int. 36, 91-96.
Schneeman B.O., 1998. Dietary fibre and gastrointestinal functions. Nutr. Res. 18, 625-632.
Schweizer T.F., Würsch P., 1986. Dietary fibre and prevention of cancer. Nestle Res. News 43-
-52.
Story J.A., Kritchevsky D., 1976. Comparison of the binding of various bile acids in vitro by
several types of fiber. J. Nat. 106, 1292-1294
Thebaudin J., Lefebvre A.C., 1997. Dietary fibre: Natural and technological interest. Trends Food
Sci. Technol. 8, 41-48.
Topping D.L., 1991. Soluble fiber polysaccharides: Effects of plasma cholesterol and colonic
fermentation. Nutr. Rev. 49, 195-203.
Trowell H.C., 1974. Definitions of fibre. Lancet 1, 503.
Veldman F.J., Nair Ch.H., Vorster H.H., Veraak W.J.H., Jerling J.C., Oosthuizen W., Venter
Ch.S., 1997. Dietary Pectin influences fibrin network structure in hypercholesterolaemic sub-
jects. Thermobosis Res. 86, 183-196.
Wang J., Rosell C.M., de Barber C.B., 2002. Effect of the addition of different fibres on wheat
dough performance and bread quality. Food Chem. 79, 221-226.
Zadernowski R., Oszmiański J., 1994. Wybrane zagadnienia z przetwórstwa owoców i warzyw .
Wyd. ART Olsztyn.
DIETARY FIBRE FRACTIONS FROM FRUIT PROCESSING WASTE
Abstract. Until recently, the dietary fibre and its components were regarded as ballast
substances from vegetal food. These days, they are given more and more attention be-
cause of the beneficial physiological effects they may exert on human and animal organ-
isms. The dietary fibre includes a number of components, and each of them displays spe-
cific properties. The components of major importance are cellulose, hemicellulose, lignin
and pectins. The objective of this study was to determine the amounts of particular dietary
fibre fractions in samples containing apple, black currant, chokeberry or cherry pomace.
Technologia Alimentaria 3(1) 2004
20 A. Nawirska, M. Kwaśniewska
The results revealed the following pattern: in each pomace sample, pectins occurred in the
smallest amounts, and the content of lignin was very high (black currant and cherry po-
mace) or comparatively high (pear, chokeberry and apple pomace). The other dietary fibre
components were difficult to form into clearly defined groups. Their proportions varied
from one pomace type to another.
Key words: pomace, cellulose, hemicellulose, lignin, pectins
Zaakceptowano do druku  Accepted for print: 11.11.2003 r.
Do cytowania - For citation: Nawirska A., Kwaśniewska M., 2004. Frakcje błonnika
w wytłokach z owoców. Acta Sci. Pol., Technol. Aliment. 3(1), 13-20.
Acta Sci. Pol. [ Pobierz całość w formacie PDF ]