Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
TABLE 13.2
Water-Soluble Carbohydrates of Fructan Crops
Crop
Chicory root
(autumn harvest)
Jerusalem artichoke
tuber (autumn
harvest)
Jerusalem artichoke
tuber (spring
harvest)
Globe artichoke
leaves
Globe artichoke
hearts
Globe artichoke
globe
Mean DP
of
Content in Fresh Matter (g/100 g)
Fructan
DM Glu Fru Suc Fructan
DP DP
3–10 ›10 Total
Compositae
25 0.02 0.2 1.2 6.5 9.7 16.2 17
24 0.02 0.2 1.6 7.5 7.6 15.1 12
18 0.03 0.2 3.2 7.2 2.5 9.7 6
12.0 0.2 1.1 0.7 1.5 5.3 6.8 40
20.7 0.2 2.0 1.5 1.2 10.5 11.7 42
18.2 0.2 1.5 1.1 1.3 7.7 9.0 41
Liliaceae
Onion 1 10.9 0.9 0.85 1.1 2.0 1.4 3.4 5
Onion 2 13.5 0.8 1.9 2.1 4.6 0.7 5.3 4
Leek 12.0 1.1 1.0 0.5 3.0 3.6 6.6 n.d.
Chives 11.5 0.4 0.2 0.5 n.d. n.d. 6.5 n.d.
Garlic 32.5 0.1 0.2 1.9 0.2 18.9 19.1 32
Poaceae (Cereals)
Wheat 89.1 0.2 0.05 0.8 n.d. n.d. 2.2 n.d.
Barley 89.4 0.1 0.05 0.5 n.d. n.d. 2.7 n.d.
Rye 88.9 0.5 0.1 1.3 n.d. n.d. 4.8 n.d.
Oat 87.1 0.15 0.03 1.0 n.d. n.d. 0.4 n.d.
Asparagaceae
Asparagus 6.5 0.3 0.4 0.1 1.0 0.8 1.8 n.d.
Amaryllidaceae
Banana 25.7 1.2 0.1 4.3 n.d. n.d. 1.4 n.d.
Agavaceae
Agave leaves 19.0 0.2 0.3 0.8 4.9 2.4 7.3 5
Agave trunks 31.5 — — 0.2 9.9 4.4 14.3 9
Note: DM, dry matter; Glu, glucose; Fru, fructose; Suc, sucrose; DP, degree of polymerization; n.d.,
not determined.