Soluble nonstarch polysaccharides

Cauliflower has a very high waste index (Kulkami et ah, 2001) and is an excellent source of protein (16.1%), cellulose (16%), and hemicellulose (8%) (Wadhwa et ah, 2006). It is considered as a rich source of dietary fiber and it possess both antioxidant and anticarcinogenic properties. Phenolic compounds and vitamin C are the major antioxidants of brassica vegetables, due to their high content and high antioxidant activity (Podsedek, 2007). Lipid-soluble antioxidants (carotenoids and vitamin E) are responsible for up to 20% of the brassica total antioxidant activity. The level of nonstarch polysaccharide (NPS) in the upper cauliflower stem is similar to that of the floret and both are rich in pectic polysaccharides, while the cauliflower lower stem is rich in NPS due mainly to cellulose and xylan deposition (Femenia et ah, 1998). 

Structural polysaccharides, also referred to as nonstarch polysaccharides (NSP), in SB are diverse, and some have complex structures. Total NSP concentration is the sum of water-insoluble and water-soluble NSP fractions. Nonstarch polysaccharides also can be divided into cellulosic and noncellulosic polysaccharides. The noncel-lulosic polysaccharides consist of a variety of monosaccharides (arabinose, galactose, glucose, mannose, xylose, and uronic acids Table 9.3) that are arranged in complex combinations. As the difference in fiber fractions between SBM and SH (Table 9.2) indicates, the NSP composition is rather different in SB cotyledons compared to SH. Purified SB cotyledon cell walls contain approximately 73% NSP, and small amounts of noncarbohydrate matter consisting of protein, minerals, and phenolics (BriUouet Carre, 1983). 

See also Atomic Absorption Spectrometry Flame. Atomic Emission Spectrometry Flame Photometry. Carbohydrates Starch Dietary Fiber Measured as Nonstarch Polysaccharides in Plant Foods. Chiroptical Analysis. Essential Oils. Ethanol. Food and Nutritional Analysis Antioxidants and Preservatives Contaminants. Isotope Ratio Measurements. Liquid Chromatography Food Applications. Nuclear Magnetic Resonance Spectroscopy Appiications Food. Optical Spectroscopy Refractometry and Reflectometry. Pesticides. Sampiing Theory. Vitamins Fat-Soluble Water-Soluble. Water Determination. 

Total dietary fiber measurement also does not discriminate changes in fiber solubility. AOAC methods that measure water-soluble and insoluble fiber, or enzymatic-chemical methods are more sensitive to extrusion-related changes in dietary fiber constituents. An enzymatic-chemical method found differences among foods for lignin and nonstarch polysaccharides (NSP), but uronic acids were unaffected by extrusion (Camire and Flint, 1991). The ratio of soluble to insoluble NSP increased for oatmeal and potato peels, but not for corn meal. Extrusion most likely solubilizes large molecules in a manner similar to that reported for starch. 

Nonstarch Nonstarch polysaccharides (NSP), formerly referred to as dietary fiber, can either be soluble or insoluble and are mainly derived from cereals, especially wholegrain. Wheat, rice, and maize contain predominantly insoluble NSP, while oats, rye, and barley contain predominantly soluble NSP. Vegetables are also a source of NSP and contain equal amounts of insoluble and soluble NSP. Intakes of NSP range from about 19gday in Europe and North American countries to 30gday in rural Africa. 

Table 3 Soluble and insoluble nonstarch polysaccharides in some cereal products and nuts...

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