Characterisation of dietary fibre components in cereals and legumes used in Serbian diet
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2013
Authors
Dodevska, Margarita
Đorđević, Brižita

Šobajić, Slađana

Miletić, Ivanka
Đorđević, Predrag B.
Dimitrijević-Srećković, Vesna
Article (Published version)

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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 20.8 g/100 g, and in cooked legumes from 14.0 to 24.5 g/100 g (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 beta-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 11 g/serving). The same foods were the best sources of cellulose (4.98 and 3.56 g/serving) and resistant starch (3.90 and 2.83 g/s...erving). High intake of arabinoxylans and fructans could be accomplished with cooked wheat (3.20 g and 1.60 g/serving, respectively). Oat (1.39 g/serving) and barley flakes (1.30 g/serving) can be recommended as the best sources of beta-glucan.
Keywords:
Fibre / Fructans / Arabinoxylans / Resistant starch / Cellulose / beta-clucan / Cereals / LegumesSource:
Food Chemistry, 2013, 141, 3, 1624-1629Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
DOI: 10.1016/j.foodchem.2013.05.078
ISSN: 0308-8146
PubMed: 23870869
WoS: 000326766700008
Scopus: 2-s2.0-84884555708
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PharmacyTY - JOUR AU - Dodevska, Margarita AU - Đorđević, Brižita AU - Šobajić, Slađana AU - Miletić, Ivanka AU - Đorđević, Predrag B. AU - Dimitrijević-Srećković, Vesna PY - 2013 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1896 AB - 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 20.8 g/100 g, and in cooked legumes from 14.0 to 24.5 g/100 g (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 beta-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 11 g/serving). The same foods were the best sources of cellulose (4.98 and 3.56 g/serving) and resistant starch (3.90 and 2.83 g/serving). High intake of arabinoxylans and fructans could be accomplished with cooked wheat (3.20 g and 1.60 g/serving, respectively). Oat (1.39 g/serving) and barley flakes (1.30 g/serving) can be recommended as the best sources of beta-glucan. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Characterisation of dietary fibre components in cereals and legumes used in Serbian diet VL - 141 IS - 3 SP - 1624 EP - 1629 DO - 10.1016/j.foodchem.2013.05.078 ER -
@article{ author = "Dodevska, Margarita and Đorđević, Brižita and Šobajić, Slađana and Miletić, Ivanka and Đorđević, Predrag B. and Dimitrijević-Srećković, Vesna", year = "2013", abstract = "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 20.8 g/100 g, and in cooked legumes from 14.0 to 24.5 g/100 g (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 beta-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 11 g/serving). The same foods were the best sources of cellulose (4.98 and 3.56 g/serving) and resistant starch (3.90 and 2.83 g/serving). High intake of arabinoxylans and fructans could be accomplished with cooked wheat (3.20 g and 1.60 g/serving, respectively). Oat (1.39 g/serving) and barley flakes (1.30 g/serving) can be recommended as the best sources of beta-glucan.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Characterisation of dietary fibre components in cereals and legumes used in Serbian diet", volume = "141", number = "3", pages = "1624-1629", doi = "10.1016/j.foodchem.2013.05.078" }
Dodevska, M., Đorđević, B., Šobajić, S., Miletić, I., Đorđević, P. B.,& Dimitrijević-Srećković, V.. (2013). Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. in Food Chemistry Elsevier Sci Ltd, Oxford., 141(3), 1624-1629. https://doi.org/10.1016/j.foodchem.2013.05.078
Dodevska M, Đorđević B, Šobajić S, Miletić I, Đorđević PB, Dimitrijević-Srećković V. Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. in Food Chemistry. 2013;141(3):1624-1629. doi:10.1016/j.foodchem.2013.05.078 .
Dodevska, Margarita, Đorđević, Brižita, Šobajić, Slađana, Miletić, Ivanka, Đorđević, Predrag B., Dimitrijević-Srećković, Vesna, "Characterisation of dietary fibre components in cereals and legumes used in Serbian diet" in Food Chemistry, 141, no. 3 (2013):1624-1629, https://doi.org/10.1016/j.foodchem.2013.05.078 . .