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.
TY - 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
UR - conv_2953
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",
url = "conv_2953"
}
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
conv_2953
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
conv_2953 .
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 .,
conv_2953 .
