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Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’

Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents... The soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (Undaria pinnatifida), hijiki (Hijiki fusiformis), sea spaghetti (Himanthalia elongata), arame (Eisenia bicyclis), sea lettuce (Ulva lactuca), A O nori (Enteromorpha spp), and nori (Porphyra tenera) were determined by the gravimetric method of Prosky et al (J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’

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References (21)

Publisher
Wiley
Copyright
Copyright © 1991 John Wiley & Sons, Ltd
ISSN
0022-5142
eISSN
1097-0010
DOI
10.1002/jsfa.2740540410
Publisher site
See Article on Publisher Site

Abstract

The soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (Undaria pinnatifida), hijiki (Hijiki fusiformis), sea spaghetti (Himanthalia elongata), arame (Eisenia bicyclis), sea lettuce (Ulva lactuca), A O nori (Enteromorpha spp), and nori (Porphyra tenera) were determined by the gravimetric method of Prosky et al (J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition.

Journal

Journal of the Science of Food and AgricultureWiley

Published: Jan 1, 1991

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