期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2010
卷号：2
期号：1
页码：1-5
出版社：MAXWELL Science Publication
摘要：The aim of the study is to evaluate which plant foods are suitable for high temperature food processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fruits and vegetables and human nutrition. Sugars are determined in the combined extracts using high-performance liquid chromatography (HPLC) with a universal evaporative light scattering detector. Results showed that that fructose, glucose, sucrose contents were high in Cordia myxa (9.38, 12.75, 29.09%) respectively and the starch content was high in Alocacia indica (60.41%). Alocacia has high calorie and nutritional value because it contains high carbohydrates contents (72.66%) and Cordia was the sweetest fruits because it contains the maximum amounts of sucrose, glucose and fructose. The TDF content w as low in Portulaca oleracia (dried) (8g %) and was high in Cordia myxa (27.7g %). It is observed that vegetables of Portulaca , Asparagus , Momordica and Eulophia can be recommended in plant-based diets in Iran and India. These vegetables are relatively good carbohydrates sources.
