Naslov
Comparison of methods for determination of crude and dietary fibre

Autori
Perl, Antonija ; Primorac, Ljiljana ; Kenjerić, Daniela

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 4th International Conference of PhD Students / Lehoczky, Laszlo ; Kalmar, Laszlo - Miskolc : Innovation and Technology Transfer Centre, University of Miskolc, 2003, 339-344

Skup
4th International Conference of PhD Students

Mjesto i datum
Miskolc, Mađarska, 11.08.2003. - 17.08.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
crude fibre; dietary fibre; Weende method; enzymatic-gravimetric method

Sažetak
The term fibre represents a variety of carbohydrates that are not digested, absorbed or used by the body either for fuel or for building body tissue. The definition of fibre can be confusing. For years the major information available about food fibre was the crude fibre (CF) content, that is, the residue remaining after the food sample was treated with the solvent, boiling acid and boiling alkali. The CF content is usually much smaller than the actual fibre content of the food. Dietary fibre (DF) is the term used to describe the total fibre content of the food. DF is the storage and cell wall polysaccharides of plants that cannot be broken down by human digestive enzymes or absorbed by the gastrointestinal tract. Part of it, however, may be metabolised by bacteria in the lower gut. CF values underestimate the level of true DF in the diet. Sometimes there is confusion as to the difference between these two values. The aim of this work was to compare the methods of CF and DF analysis and to determine the difference between the two values. CF and DF, in duplicated daily meals, were analysed by the Weende method and by the enzymatic-gravimetric method respectively.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA