The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
The effect of frozen storage time on the composition
of the cell wall polysaccharide (CWP) of muskmelon (Cucumis
melo) cultivars at different stages of maturity was investigated.
Changes in composition, firmness, drip loss, and
color of Cantaloupe and Honey Dew melon flesh were determined
at three stages of maturity and...
The total and soluble nonstarch polysaccharide (NSP)
components of raw, processed (canned and frozen) and home-cooked
(boiled) Royal Chantenay carrots have been analyzed.
NSP fractions were characterized by separation and summation
of the monosaccharides resulting from acid hydrolysis of the
parent polysaccharides. Total NSP was primarily composed of
glucose, ~37%,...
Flax seed is a rich source of alpha-linolenic acid (ALA). Feeding broiler birds flax seed can increase n-3 fatty acids (FA) in meat tissues and can increase human intake of n-3 FA. However, non-starch polysaccharides (NSP) in flax seed decrease digestibility of lipids and proteins and have a negative impact...