- 期刊
- OpenAccess
榨汁處理對蔬果膳食纖維可獲率的影響
Effect of Juice Extraction on Dietary Fiber Availability of Fruits and Vegetables
摘要
本研究為探討以果汁取代水果攝取時，對蔬果中膳食纖維的可獲率的影響，分析並比較六種新鮮蔬果直接攝食，以及分別經過榨汁機及果汁機處理後所得果汁中，所能攝取到的膳食纖維量。膳食纖維分析法採enzymatic-gravimetric法，並分別測定總膳食纖維(Total dietary fiber; TDF)、可溶性膳食纖維(Soluble dietary fiber; SFD)以及不可溶性膳食纖維(Insoluble dietary fiber; IDF)。結果顯示，在常見的果汁蔬果原料，包括蘋果、葡萄、西瓜、柳橙、鳳梨及胡蘿蔔等六種蔬果中，直接攝取新鮮蔬果100 g所得到的TDF量，最多為柳丁3.34 g，最少為西瓜0.92 g，其中蔬果膳食纖維的SDF所佔比率皆少於50%。若以榨汁機榨汁，每240 mL純汁中能獲得的TDF，最多為柳丁汁1.07g，最少為西瓜汁0.68g。若以果汁機打汁，每240 mL純汁中能獲得的TDF量最多為蘋果準0.94g，最少為西瓜汁0.29g。同一種蔬果以兩種機器處理所得之果汁，SDF的保留量均以果汁機處理所得之果汁較榨汁機的多。蔬果製成果汁時，在果汁的TDF保留率，以胡蘿蔔的5%最低，含皮葡萄的26.2%最高。結果顯示，等量蔬果製成果汁後只保留約10%的TDF量，蔬果中的膳食纖維80~95%都隨著果渣而被丟棄。因此常以果汁取代水果的飲食習慣，必須注意膳食纖維之攝取是否足夠。
並列摘要
The purpose of this study was to evaluate the availability of dietary fibers of juices when juices are the major source of fruit intake. Six kinds of fruits, including grape, watermelon, pineapple, apple, orange, and carrot, which are commonly used for juice in Taiwan, were chosen for this study. Total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF)were measured by an enzymatic-gravimetric method. The results showed that orange juice contained the highest TDF, at 3.34 g/100 g of edible portion of the fresh fruit among these six fruits, while watermelon contained the lowest, at 0.92 g/100 g. Soluble dietary fiber comprised less than 50% of the TDF among these fruits. Orange juice provided the highest TDF, at 1.07 g/240 mL, as a cup of juice prepared with a hand press, while watermelon juice contained the lowest TDF, at 0.68 g/240 mL, among these six fruits when processed using a juice presser. If processed using a juice blender, apple juice provided the highest TDF, at 0.94 g/240 mL, while watermelon juice contained the least, at 0.29 g/240 mL. Soluble dietary fiber was better preserved in juice prepared with a blender than with a presser. Carrot juice contained only 5% of the TDF of fresh carrot, but grape juice made with the skin provided 26% of the TDF of skin-peeled grapes. Therefore, juices only preserve about 10% of the dietary fiber of fresh fruits since 80% ~ 95% is left in the residue and discarded. People who drink juice to replace fruit intake may experience dietary fiber insufficiency.