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