Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’

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<jats:title>Abstract</jats:title><jats:p>The soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (<jats:italic>Undaria pinnatifida</jats:italic>), hijiki (<jats:italic>Hijiki fusiformis</jats:italic>), sea spaghetti (<jats:italic>Himanthalia elongata</jats:italic>), arame (<jats:italic>Eisenia bicyclis</jats:italic>), sea lettuce (<jats:italic>Ulva lactuca</jats:italic>), A O nori (<jats:italic>Enteromorpha</jats:italic> spp), and nori (<jats:italic>Porphyra tenera</jats:italic>) were determined by the gravimetric method of Prosky <jats:italic>et al</jats:italic> (<jats:italic>J Assoc Anal Chem</jats:italic> 1988, <jats:bold>71</jats:bold> 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition.</jats:p>

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