Autoclaving effects on the dietary fibre content of carrots ( Daucus carota ) and turnips ( Brassica napus ): an evaluation of different methods

Abstract

Different methods have been used to evaluate variations in the dietary fibre content of carrots and turnips during autoclaving. Autoclaving was carried out at 121°C under pressure for 15 min. The methods used were the gravimetric (neutral and acid detergent fibre) method, the enzymatic-gravimetric method for (insoluble and soluble fibre and the spectrophotometric method for pectic substances. When the methodologies were compared it was observed that in raw carrots and turnips, the neutral detergent fibre and insoluble fibre contents were statistically different (P<0.05). This was not the case for processed samples of the vegetables. The correlation between the different methodologies was studied. A good correlation was found between neutral detergent fibre and insoluble fibre in raw turnips (r = 0.999). Variance analysis indicated that quantitative variations resulting after thermal treatment were statistically significant (P<0.05) for neutral detergent fibre in carrots (raw = 1.97%, processed = 1.68%), and for pectic substances in carrots (raw = 0.54%, processed = 0.47%) and turnips (raw = 0.33%, processed = 0.25%). Optical microscopy has been used to identify different dietary fibre components in raw and processed samples.