Comparison of dietary fibre content in different fibre sources
2014
Jaundzeikare, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition | Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition
Dietary fibre is an important component of human’s nutrition. It is the common name for all carbohydrate components occurring in foods that are non-digestible in the human small intestine. It is known that deficiency of dietary fibre in food, provoke disturbance of intestinal tract, for example, constipation and that different fibre sources have different composition and quantities of dietary fibre. Therefore the task of research was to investigate the content of total, soluble and insoluble dietary fibre in different fibre sources such as wheat and rye bran, defatted flaxseeds, chicory and Jerusalem artichoke powder. The results of research showed that total dietary fibre content in different fibre sources ranged between 41.76% and 59.42%, where the lowest TDF content was determined for wheat bran and the highest for Jerusalem artichoke powder. The content of TDF in defatted flaxseeds and Jerusalem artichoke powder was significantly higher comparing with other samples (p is less than 0.05). Whereas dried chicory and Jerusalem artichoke powder were important sources of soluble dietary fibre, which significantly differed from other analysed samples (p is less than 0.05). The significant part of SDF content made inulin, which contain in dried chicory was 94.3% of total SDF and in Jerusalem artichoke powder – 97.7%. The significantly higher amount of IDF was determined in wheat and rye bran, defatted flaxseeds (p is less than 0.05) comparing with dried chicory and Jerusalem artichoke powder.
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