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Bakery products as a source of total dietary fibre in young adults

100%

Markiewicz-Zukowska R., Moskwa J., Gromkowska-Kepka K., Laskowska E., Soroczynska J., Tomczuk J., Borawska M. H.

Roczniki Państwowego Zakładu Higieny

2016

tom 67

nr 2

Background. Bakery products are a source of bioactive compounds, such as dietary fibre (DF), whose proper supply plays an important role in prevention of civilisation diseases. Objective. The aim of the present study was to determine total dietary fibre (TDF) content in bakery products and their contribution to TDF supply. Material and Methods. The determination of TDF content was performed using enzymatic-gravimetric method in 72 samples of six types of bakery products (wholemeal rye bread, wheat-rye bread, wheat-rye bread with grains, toast bread, crispbread, rolls) included in the young adults diet. Simultaneously, frequency of bakery products consumption and their contribution to TDF supply were assessed based on dietary interview questionnaires carried out among 224 students from Poland. Index of nutritional quality (INQ) of examined bakery products was calculated. Results. Our data indicate that average TDF content depended on the type of bakery products and ranged from 2.19 g/100 g in rolls to 11.80 g/100 g in wholemeal rye bread. All of the tested types of bakery products, except rolls, were a good source of fibre (INQ≥1), but the richest were wholemeal rye and wheat-rye with grains breads. Analysis of questionnaires data showed that bakery products were regularly consumed by 80% of young adults; however, most of whom preferred rolls. Consumption of bakery products covered current recommendations for dietary fibre in 27%. Daily intake of bakery products and TDF was not correlated with student’s BMI, however, women frequently consuming bread had a lower BMI than those who rarely ate it. Conclusion. Wholemeal rye and wheat-rye with grains breads are the rich source of TDF and they should be consumed by young adults in order to achieve the recommended TDF values.

Quality of wheat breakfast cereals available on the Polish market

80%

Rzedzicki Z., Sykut-Domanska E., Popielewicz J.

Polish Journal of Food and Nutrition Sciences

2008

tom 58

nr 3

The objective of the study was to estimate the content of basic nutrients in the most popular assortments of wheat breakfast cereals. Determinations made for samples of the tested products covered the content of dry mass, total ash, total protein, and crude fat. Due to the role of dietary fibre as the main quality determinant of cereal products, the content of that component was tested with three different methods. The Weende method was employed to determine the content of crude fibre, the detergent method – to determine the content of detergent fibre (NDF – neutral detergent fibre, ADF – acid detergent fibre, HCEL – hemicelluloses, CEL – cellulose, ADL – acid detergent lignin), and the enzymatic method – that of dietary fibre (TDF – total dietary fibre, IDF – insoluble dietary fibre, SDF – soluble dietary fibre). Assays were also carried out for the content of soluble components of dry mass (water solubility index – WSI) and the water absorption index (WAI). Assortments of ready-to-eat wheat cereals (1A – 3A) and crispy wheat bread (4B) were characterised by a low protein content (from 6.2% d.m.), low content of total dietary fibre TDF (from 6.49% d.m.) and soluble dietary fiber SDF (average 3.76% d.m.), and high values of the water solubility index that reached even up to 60% d.m. Such assortments of breakfast cereals do not meet the requirements for cereal products of the base of the food pyramid due to the poor chemical composition and high content of soluble components of dry matter.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Roczniki Państwowego Zakładu Higieny

1 Borawska M. H.

1 Gromkowska-Kepka K.

1 Laskowska E.

1 Markiewicz-Zukowska R.

1 Moskwa J.

1 Popielewicz J.

1 Rzedzicki Z.

1 Soroczynska J.

1 Sykut-Domanska E.

1 Tomczuk J.

1 2016

1 2008

Wyniki wyszukiwania

Bakery products as a source of total dietary fibre in young adults

Quality of wheat breakfast cereals available on the Polish market