Comparison of dietary fibre content in different fibre sources

Jaundzeikare, L., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Nutrition; Beitane, I., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Nutrition

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.

Afficher plus [+]

Mots clés AGROVOC

achicoria analytical methods bran centeno chicory data processing dietary fibres dried products endive fibra de la dieta fibre alimentaire graine de lin jerusalem artichokes laboratory experimentation latvia letonia lettonie linaza linseed pataca polvos (formulaciones) poudre powders procesamiento de datos productos secos rye salvado seigle son technique analytique topinambour trigo wheats

Informations bibliographiques

Publié dans

FoodBalt (Latvia) | Baltic Conference on Food Science and Technology

Editeur

LLU

Pagination

p. 90-93

D'autres materias

Ble; Tecnicas analiticas; Produit seche; Experimentacion en laboratorio; Experimentation en laboratoire; Traitement des donnees

Langue

anglais

Note

Summary (En)

1 table, 1 fig., 31 ref.

Type

Conference; Summary; Web Site

Source

FoodBalt 2014 : 9th Baltic Conference on Food Science and Technology ''Food for consumer well-being'' : conference proceedings (Electronic resource), Straumite, E..- Jelgava (Latvia): LLU, 2014. Baltic Conference on Food Science and Technology, 9, Jelgava (Latvia), 8-9 May 2014.- p. 90-93

Conférence

Baltic Conference on Food Science and Technology, 9, Jelgava (Latvia), 8-9 May 2014

Sur AGRIS depuis: 2014-12-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://llufb.llu.lv/conference/foodbalt/2014/FoodBalt_Proceedings_2014-90-93.pdf http://llufb.llu.lv/conference/foodbalt/2014/FoodBalt_Proceedings_2014.pdf http://llufb.llu.lv/conference/foodbalt/

Consulter Google Scholar

Si vous remarquez des informations incorrectes dans cette référence bibliographique, veuillez nous contacter à l'adresse [email protected]