Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 550-555
- https://doi.org/10.1111/j.1365-2621.1982.tb10121.x
Abstract
Cereals are often promoted as important sources of dietary fiber. Ninety one breakfast cereals available in Canada and four unprocessed wheat brans were therefore analyzed for neutral detergent fiber (NDF) after rapid digestion with α‐amylase from porcine pancreas. Many breakfast cereals contained less than 5% NDF. Wheat cereals contained 5–30% NDF, oat cereals contained 5% NDF, and corn and rice contained little NDF. Cereal NDF was predominantly hemicellulose (pentosans); pentose sugars liberated under hydrolysis represented up to 15% of processed bran cereals and 20–25% of unprocessed bran.This publication has 23 references indexed in Scilit:
- Recent developments in studies of the maillard reactionFood Chemistry, 1981
- Fiber in Breakfast CerealsJournal of Food Science, 1981
- AN ANALYSIS OF THE DIETARY FIBER, CONTENT OF A STANDARD WHEAT BRANJournal of Food Science, 1980
- Practical Dietary Research Design and Applications for Southwestern American IndiansPublished by Springer Nature ,1978
- Fermentation as the Principal Cause of the Physiological Activity of Indigestible Food ResiduePublished by Springer Nature ,1978
- Effect of bran particle size on stool weight.Gut, 1978
- COLONIC RESPONSE TO DIETARY FIBRE FROM CARROT, CABBAGE, APPLE, BRAN, AND GUAR GUMThe Lancet, 1978
- Effect of Maillard reaction products on disaccharidase activities in the ratJournal of Agricultural and Food Chemistry, 1977
- Enzymatic determination of the indigestible residue (dietary fibre) content of human foodJournal of the Science of Food and Agriculture, 1975
- Determination of carbohydrates in foods II.—Unavailable carbohydratesJournal of the Science of Food and Agriculture, 1969