Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela

Three varieties of cassava bread were analyzed by proximal analysis and biochemical methods. The content of protein, fat, carbohydrate, ash, crude fiber and dietary fiber (DF) differed significantly between each sample (p< 0.05). The cassava variety "Puerto Ayacucho" showed a higher con...

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Autores principales:	Infante R,Benito, García O,Omar, Rivera,Carlos
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2013
Materias:	cassava bread pectin total dietary fiber soluble dietary fiber
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000200012
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spelling	oai:scielo:S0717-751820130002000122013-09-23Characterization of dietary fiber and pectin of cassava bread obtained from different regions of VenezuelaInfante R,BenitoGarcía O,OmarRivera,Carlos cassava bread pectin total dietary fiber soluble dietary fiber Three varieties of cassava bread were analyzed by proximal analysis and biochemical methods. The content of protein, fat, carbohydrate, ash, crude fiber and dietary fiber (DF) differed significantly between each sample (p< 0.05). The cassava variety "Puerto Ayacucho" showed a higher content of insoluble DF (4.7%), soluble DF (1.6%), total DF (6.3%) and pectin (0.61%)) in comparison with the varieties of "Rio Chico" and "Caripito". Soluble DF retains significant amounts of water in the digestive tract, and this fact, combined with its reported effect of lowering human serum cholesterol its low moisture plus a high carbohydrate content confirm the suitability of this bread as an important nutritional food.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.40 n.2 20132013-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000200012en10.4067/S0717-75182013000200012
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	cassava bread pectin total dietary fiber soluble dietary fiber
spellingShingle	cassava bread pectin total dietary fiber soluble dietary fiber Infante R,Benito García O,Omar Rivera,Carlos Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
description	Three varieties of cassava bread were analyzed by proximal analysis and biochemical methods. The content of protein, fat, carbohydrate, ash, crude fiber and dietary fiber (DF) differed significantly between each sample (p< 0.05). The cassava variety "Puerto Ayacucho" showed a higher content of insoluble DF (4.7%), soluble DF (1.6%), total DF (6.3%) and pectin (0.61%)) in comparison with the varieties of "Rio Chico" and "Caripito". Soluble DF retains significant amounts of water in the digestive tract, and this fact, combined with its reported effect of lowering human serum cholesterol its low moisture plus a high carbohydrate content confirm the suitability of this bread as an important nutritional food.
author	Infante R,Benito García O,Omar Rivera,Carlos
author_facet	Infante R,Benito García O,Omar Rivera,Carlos
author_sort	Infante R,Benito
title	Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
title_short	Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
title_full	Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
title_fullStr	Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
title_full_unstemmed	Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
title_sort	characterization of dietary fiber and pectin of cassava bread obtained from different regions of venezuela
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2013
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000200012
work_keys_str_mv	AT infanterbenito characterizationofdietaryfiberandpectinofcassavabreadobtainedfromdifferentregionsofvenezuela AT garciaoomar characterizationofdietaryfiberandpectinofcassavabreadobtainedfromdifferentregionsofvenezuela AT riveracarlos characterizationofdietaryfiberandpectinofcassavabreadobtainedfromdifferentregionsofvenezuela
_version_	1718443643860156416

Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela

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