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dc.creatorDodevska, Margarita
dc.creatorĐorđević, Brižita
dc.creatorŠobajić, Slađana
dc.creatorMiletić, Ivanka
dc.creatorĐorđević, Predrag B.
dc.creatorDimitrijević-Srećković, Vesna
dc.date.accessioned2019-09-02T11:33:42Z
dc.date.available2019-09-02T11:33:42Z
dc.date.issued2013
dc.identifier.issn0308-8146
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/1896
dc.description.abstractThe 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectFibreen
dc.subjectFructansen
dc.subjectArabinoxylansen
dc.subjectResistant starchen
dc.subjectCelluloseen
dc.subjectbeta-clucanen
dc.subjectCerealsen
dc.subjectLegumesen
dc.titleCharacterisation of dietary fibre components in cereals and legumes used in Serbian dieten
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЂорђевић, Брижита; Димитријевић-Срећковић, Весна; Милетић, Иванка; Шобајић, Слађана; Ђорђевић, Предраг Б.; Додевска, Маргарита;
dc.citation.volume141
dc.citation.issue3
dc.citation.spage1624
dc.citation.epage1629
dc.citation.other141(3): 1624-1629
dc.citation.rankaM21
dc.identifier.wos000326766700008
dc.identifier.doi10.1016/j.foodchem.2013.05.078
dc.identifier.pmid23870869
dc.identifier.scopus2-s2.0-84884555708
dc.identifier.rcubconv_2953
dc.type.versionpublishedVersion


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