Effect of autoclaving on dietary fibre content of beetroot (Beta vulgaris). Evaluation by different methods

Modifications of dietary fibre in beetroot during autoclaving have been evaluated by different methods: acid detergent (raw=1.45%; processed=1.17%) and neutral detergent (raw=2.30%; processed=2.00%), the enzymatic-gravimetric method of Asp (raw=3.35%; processed=3.34%), HPLC (raw=1.42%; processed=1.60%) and 3,5-dimethylphenol (raw=0.36; processed=0.28%). The correlation between different methodologies was studied. Autoclaving was carried out at 121°C under pressure for 15 min. Variance analysis indicated that quantitative variations originating in the thermic treatment were not statistically significant (P>0.05).