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Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content

Received: 20 May 2014     Accepted: 11 June 2014     Published: 20 June 2014
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Abstract

A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4)
DOI 10.11648/j.jfns.20140204.12
Page(s) 105-109
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Dried Fruits, Insoluble Fibers, Glycemic Index

References
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[6] http://www.foodcomp.dk/v7/fcdb_search.asp. Danish Food Composition Table, version 7.01, National Food Institute – Technical University of Denmark, 2008.
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[8] http://www.morehi.ru/suhofrukty. Dried fruits, caloric, energy value, content of vita-mins and minerals in dried fruits, 2014.
[9] http://www.unileverfoodsolutions.bg/promotion/passion_for_taste/goodness_of_dry. Drying is natural and useful, 2014
[10] http://konstantinsmirnov.ru/samyie-poleznyie-suhofruktyi/, Most useful dried fruits, 2013
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[12] http://www.glycemicindex.com. The Glycemic Index and GI Database, University of Sydney, 2011, retrieved 2011-12-19.
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[15] http://www.fitday.com/fitness-articles/nutrition/healthy-eating/12-healthiest-dried-fruits.html. 12 Healthiest Dried Fruits, 2014.
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[19] P. A. DiPersio, P. A. Kendall, J.N. Sofos. Inactivation of Listeria monocytogenes during drying and storage of peach slices treated with acidic or sodium metabisulfite solutions. Food Micro., 2004, 21:641-648.
[20] P. A. DiPersio, P. A. Kendall, J.N. Sofos. Sensory evaluation of home dried fruit prepared using treatments that enhance destruction of pathogenic bacteria. J Food Quality, 2006, 29:47-64.
[21] P. Kavya. Top 10 Health Benefits of Eating Dry Fruits. http://listdose.com/top-10-health-benefits-of-eating-dry-fruits-rtr/, 2014.
[22] P. A. Kendall, and J. N. Sofos*. Drying Fruits, Colorado State University, 2012, 6/12, N9, 309.
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  • APA Style

    Gyurova, Desislava Krasteva, Enikova, Rositsa Kirilova. (2014). Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content. Journal of Food and Nutrition Sciences, 2(4), 105-109. https://doi.org/10.11648/j.jfns.20140204.12

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    ACS Style

    Gyurova; Desislava Krasteva; Enikova; Rositsa Kirilova. Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content. J. Food Nutr. Sci. 2014, 2(4), 105-109. doi: 10.11648/j.jfns.20140204.12

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    AMA Style

    Gyurova, Desislava Krasteva, Enikova, Rositsa Kirilova. Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content. J Food Nutr Sci. 2014;2(4):105-109. doi: 10.11648/j.jfns.20140204.12

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  • @article{10.11648/j.jfns.20140204.12,
      author = {Gyurova and Desislava Krasteva and Enikova and Rositsa Kirilova},
      title = {Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {4},
      pages = {105-109},
      doi = {10.11648/j.jfns.20140204.12},
      url = {https://doi.org/10.11648/j.jfns.20140204.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140204.12},
      abstract = {A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.},
     year = {2014}
    }
    

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    T1  - Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content
    AU  - Gyurova
    AU  - Desislava Krasteva
    AU  - Enikova
    AU  - Rositsa Kirilova
    Y1  - 2014/06/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140204.12
    DO  - 10.11648/j.jfns.20140204.12
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    EP  - 109
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140204.12
    AB  - A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.
    VL  - 2
    IS  - 4
    ER  - 

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