Table 4 Effect of in vitro gastrointestinal digestion 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)

2.89 ± 0.05a

1.59 ± 0.04a

1.3 ± 0.02b

Refrigerated broccoli

 Boiled (RBB)

2.81 ± 0.04b

1.4 ± 0.04b

1.41 ± 0.06a

 Steamed (RSB)

2.81 ± 0.03b

1.46 ± 0.08b

1.35 ± 0.06b

Frozen broccoli

 Boiled (FBB)

2.8 ± 0.04b

1.38 ± 0.05c

1.42 ± 0.03a

 Steamed (FSB)

2.58 ± 0.06c

1.23 ± 0.06d

1.35 ± 0.02b

  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).
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