Methodology of dietary fibre determination in grain products
2009
Ozolina, V., Latvia Univ. of Agriculture, Jelgava (Latvia) | Gramatina, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia)
The dietary fibre is edible parts of plants' carbohydrates that are resistant to digestion in human small intestine. Diets naturally rich in dietary fibre support to prevent constipation, improve gastrointestinal health, glucose tolerance and the insulin response, and reduce the risk of colon cancer, hyperlipidemia, hypertension and other coronary heart disease risk factors. About 45% of the dietary fibre intake comes from grains and grain mixtures. In Latvia, there are neither data, nor investigations of the dietary fibre content in grain products during processing and in the end products in which manufacturers and consumers are interested. The aim of this paper was an approval of dietary fibre determination methodology by using analytical equipment the Full option science system (FOS) Analytical Fibertec E 1023. The dietary fibre determination experiments were carried out in the Research Laboratory of the Department of Food Technology at the Latvia University of Agriculture in 2009. The Total Dietary Fibre (TDF) content was analyzed in the samples of rye whole grain flour, rye whole grain bread, and wheat biscuit. Experiments showed that the fibre content in rye whole grain flour is 13.8 g 100 gE-1, in rye whole grain bread - 11.6 g 100 gE-1, and in the wheat biscuit - 1.9 g 100 gE-1. Reached data are comparable with results of other researchers' data.
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