Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables

Abstract

To study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water-soluble pectin and hemicellulose, water-insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture varied with cooking medium. Cooked vegetables were most firm at pH 4 and softest at pH 10. Dietary components found in cooking medium reflected these textural changes. Vegetables which showed greater pH effects exhibited greater changes in fiber components.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/73821/1/j.1365-2621.1984.tb13237.x.pd