Table 3 Effect of heat treatments and storage on dietary fibers in broccoli.

From: Evaluation of bioaccessibility of bioactive compounds in ready-to-eat refrigerated and frozen broccoli using in vitro digestion models

Treatment

% Dietary fibers*

Total (TDF)

Soluble (SDF)

Insoluble (IDF)

Fresh broccoli (FB)

2.86 ± 0.15a

1.84 ± 0.09a

1.02 ± 0.11a

Refrigerated broccoli

 Boiled (RBB)

2.62 ± 0.14a

1.166 ± 0.14ab

0.94 ± 0.06b

 Steamed (RSB)

2.59 ± 0.03a

1.60 ± 0.08ab

0.99 ± 0.06b

Frozen broccoli

 Boiled (FBB)

2.58 ± 0.14a

1.48 ± 0.1b

1.1 ± 0.09a

 Steamed (FSB)

2.28 ± 0.16b

1.23 ± 0.04c

1.05 ± 0.08a

  1. FB fresh broccoli, RBB refrigerated boiled broccoli, FBB frozen boiled broccoli, RSB refrigerated steamed broccoli, FSB frozen steamed broccoli.
  2. *Values are presented as the means (n = 3) ± SDs. Values with the same subscribed letters in the same group are not significantly different (p < 0.05).