Characterisation of dietary fibre components in cereals and legumes used in Serbian diet

Characterisation of dietary fibre components in cereals and legumes used in Serbian diet

•51 Samples of Serbian cereals, cereals’ product and legumes were analysed.•The content of total fibre as well as certain fibre fractions was determined.•The best sources of total dietary fibre were peas and kidney beans.•Proper combinations of foods rich in fibre could benefit health. The typical S...

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Published in:Food chemistry Vol. 141; no. 3; pp. 1624 - 1629
Main Authors: Dodevska, Margarita S., Djordjevic, Brizita I., Sobajic, Sladjana S., Miletic, Ivanka D., Djordjevic, Predrag B., Dimitrijevic-Sreckovic, Vesna S.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-12-2013
Elsevier
Subjects:
Arabinoxylans
Biological and medical sciences
Cellulose
Cellulose - analysis
Cereals
Diet
Dietary Fiber - analysis
Edible Grain - chemistry
Fabaceae - chemistry
Fibre
Food toxicology
Fructans
Fructans - analysis
Glucans - analysis
Legumes
Medical sciences
Resistant starch
Serbia
Toxicology
Xylans - analysis
β-Glucan
Legumes
Cereals
Fructans
Cellulose
Fibre
Resistant starch
β-Glucan
Arabinoxylans
Feeding
Glucan
Diet
Cereal
Dietary fiber
Polysaccharide
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Summary:•51 Samples of Serbian cereals, cereals’ product and legumes were analysed.•The content of total fibre as well as certain fibre fractions was determined.•The best sources of total dietary fibre were peas and kidney beans.•Proper combinations of foods rich in fibre could benefit health. The typical Serbian diet is characterised by high intake of cereal products and also legumes are often used. The content of total fibre as well as certain fibre fractions was determined in cereals, cereal products, and cooked legumes. The content of total fibre in cooked cereals and cereal products ranged from 2.5 to 20.8g/100g, and in cooked legumes from 14.0 to 24.5g/100g (on dry matter basis). Distribution of analysed fibre fractions and their quantities differed significantly depending on food groups. Fructans and arabinoxylans were the most significant fibre fractions in rye flakes, and β-glucan in oat flakes, cellulose and resistant starch were present in significant amounts in peas and kidney beans. When the size of regular food portions was taken into consideration, the best sources of total dietary fibre were peas and kidney beans (more than 11g/serving). The same foods were the best sources of cellulose (4.98 and 3.56g/serving) and resistant starch (3.90 and 2.83g/serving). High intake of arabinoxylans and fructans could be accomplished with cooked wheat (3.20g and 1.60g/serving, respectively). Oat (1.39g/serving) and barley flakes (1.30g/serving) can be recommended as the best sources of β-glucan.
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content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.05.078