Subproductos de alcachofa como fuente de fibra alimentaria

• I. Goñi ^[1] ; F. Saura Calixto ^[1]
  1. [1] Instituto de Nutrición y Bromatología (CSIC-UCM). Facultad de Farmacia
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 196 (Octubre), 1988, págs. 41-43
• Idioma: español
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• Resumen

  • The dietary fibre content and composition of artichoke industries subproducts were determined by enzymatic-gravimetric methods. The results show high contents of total fibre (64,1%), insoluble fibre (42,3%) and soluble fibre (21,8%), referred to dry matter. These values are higher, especially in soluble fraction, than the corresponding to the current market. When the subproducts are previously treated with 80% ethanol, the dry residue conteins, at least, a 80% of dietary fibre.