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Characterisation of dietary fibre components in cereals and legumes used in Serbian diet

Authorized Users Only
2013
Authors
Dodevska, Margarita
Đorđević, Brižita
Šobajić, Slađana
Miletić, Ivanka
Đorđević, Predrag B.
Dimitrijević-Srećković, Vesna
Article (Published version)
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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/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 / Legumes
Source:
Food Chemistry, 2013, 141, 3, 1624-1629
Publisher:
  • Elsevier Sci Ltd, Oxford
Projects:
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)

DOI: 10.1016/j.foodchem.2013.05.078

ISSN: 0308-8146

PubMed: 23870869

WoS: 000326766700008

Scopus: 2-s2.0-84884555708
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URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/1896
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Pharmacy

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