Contenido de Fibra Dietaria de Inflorescencias de Palmas Procesadas

Abstract

Processing effect and maturity stage on dietary fiber content of four traditionally consumed inflorescences (Chamaedorea altemans, Chamaedorea tepejilote, Chamaedorea sp and Astrocaryum mexicanum) were evaluated. Three groups were formed according to the mass and three treatments were applied: raw, roasted and boiled. Samples were dried and packed for dietary fiber determination. A randomly distributed factorial analysis 4x3x3 (four palms, three treatments, three groups) was used. Total dietary fiber content was not significantly different (p≤) between groups. Soluble dietary fiber content was significantly different between treatments being the raw treatment the best one. It was observed that there were differences in total and insoluble dietary fiber contents between species.