Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Dietary fiber is an important component in the world of nutrition. Whole fruits and vegetables are great sources that can be added to add more fiber to one's diet. Many consumers prefer to drink juice rather than add whole fruits and vegetables to their diets. However, fiber is often lost during the juicing process. The purpose of this experiment was to find the best method of juicing for a good balance of dietary fiber and flavor for each fruit or vegetable. The first independent variable was the types of fruits and vegetables being juiced: apple, pomegranate, orange, and carrot. The second independent variable was the different types of juicing methods: juice pressing, and food processing than juice pressed. The dependent variables were the amount of fiber content, the line spread test, and the sensory evaluation. It was determined that all test results varied depending on the fruit/vegetable being tested.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
The Effect of Different Juicing Methods on Fiber Content
Logan, UT
Dietary fiber is an important component in the world of nutrition. Whole fruits and vegetables are great sources that can be added to add more fiber to one's diet. Many consumers prefer to drink juice rather than add whole fruits and vegetables to their diets. However, fiber is often lost during the juicing process. The purpose of this experiment was to find the best method of juicing for a good balance of dietary fiber and flavor for each fruit or vegetable. The first independent variable was the types of fruits and vegetables being juiced: apple, pomegranate, orange, and carrot. The second independent variable was the different types of juicing methods: juice pressing, and food processing than juice pressed. The dependent variables were the amount of fiber content, the line spread test, and the sensory evaluation. It was determined that all test results varied depending on the fruit/vegetable being tested.