The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated from variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of p

Caecal pH and contents of short‐chain fatty acids (SCFA) were registered in rats fed three potential sources of resistant starch (RS); raw pea starch, raw potato starch, and an RS‐enriched preparation obtained from wheat starch by autoclaving and enzymatic incubation. Small intestinal digestibility and delivery of RS to the hind‐gut in the case of raw starches were determined by analysis of faecal

Objective: To evaluate the effect of dosage on the metabolic response to vegetables added to a mixed lunch meal, and to relate the amounts to the tripartite plate model. Carrots were chosen as an example, and the carrots were blanched, frozen and boiled to include possible effects of processing and cooking. The effects of carrots steeped in lactic acid, as produced at fermentation, were also studi

The molecular weight distribution and the viscosity of water‐soluble dietary fibre polysaccharides isolated from green beans, Brussels sprouts and green peas were investigated following boiling, microwave treatment and canning. Blanching was used as a reference process. In green beans and Brussels sprouts microwave treatment had minor effects, while there generally was a small decrease of neutral

Cereal dietary fibre constitutes about half of the total fibre intake in Sweden. The amount of fibre available is 21 g/person/day or 1·75 g/MJ. Increased faecal bulk and shortening of intestinal transit time are well-documented effects, that are inversely proportional to the fermentability of the dietary fibre. Wheat bran, oat husks, and corn bran are fibre sources with high bulking effect, wherea

The caecal content of short‐chain fatty acids (SCFA; acetic, propionic and butyric acid), caecal pH, fermentability and dry matter digestibility (DMD) were examined through balance experiments in rats fed 11 various indigestible carbohydrates. The following carbohydrate sources were incorporated into test diets: cellulose, oat husk, wheat bran, oat bran, pea fibre, linseed fibre, low methoxylated

The ability of soluble fibre fractions isolated from three different cereals (barley flour, whole grain rye flour and oat bran) to bind copper(II), cadmium(II) and zinc(II) ions has been studied using a potentiometric method. Considerable association was found between all fibre fractions and metals investigated. The ability of the metal ions to form complexes was found to be in the order Cu(II) >

The molecular weight distribution and the viscosity of water-soluble polysaccharides isolated from carrots were investigated after different types of heat-treatment, commonly used when preparing food. The materials studied were blanched, boiled, microwaved and canned. Freezing, without any heat-treatment, was used as a reference process. The water soluble polysaccharides were isolated using two di

The rheological properties of linseed mucilage from different flax (Linum usitatissimum) varieties have been measured as well as the polysaccharide content and composition. The viscosity varied over a wide range from 0.02 to 0.28 Pas for 1 % solutions. It increased with increasing concentration and decreased with increasing shear rate. Depending on the variety and the concentration, the mucilage c

The ability of some fibre preparations (soluble fibre fractions of wheat bran and whole-grain wheat bread-dough, a bulk-laxative-Inolaxol-and cellulose) to bind copper (II), zinc(II) and cadmium(II) ions has been studied using a potentiometric method. Soluble fibre fractions of wheat bran and whole-grain wheat bread-dough, in which most of the phytate was present, interacted strongly with the meta

The binding of copper, cadmium and zinc ions to some soluble and gelforming types of dietary fibre (guar gum, low and high methoxylated pectin and sterculia gum) has been investigated potentiometrically. Considerable binding was found to low methoxylated pectin, but the binding to sterculia gum and high methoxylated pectin was less pronounced. The binding to guar gum was negligible. Thus, the form

The fermentative breakdown of dietary fibre in raw and popped whole-grain wheat products was investigated by using rat balance dietary experiments. The faecal excretion of total dietary fibre was 74% with raw wheat, compared with 58% with the ‘severely’ popped product. The increased fermentability, could be partly related to an increased proportion of soluble fibre, but also to the formation of ac

The formation of in vitro resistant starch (RS) during autoclaving and freeze-drying of wheat starch suspension was evaluated. A substantial amount of starch, up to 8% (dry weight basis), was rendered resistant to amylases during heat-treatment unless solubilised in KOH, whereas freeze-drying had only marginal effects. Heat-treated wheat starch was incorporated into test diets to provide different

The effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α‐amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some

Starch fractions that are more or less enzyme resistant may behave like dietary fibre, both physiologically and analytically. Ungelatinized granules from potatoes, high amylose maize and green bananas are poorly digested. Starch made resistant to amylase due to new covalent bindings, formed at heat treatment or present in starch derivatives used as food additives, may also be more or less undigest

The content of minerals and dietary fibre in different fractions of oats was investigated. The oat kernel (pericarp, testa, germ, aleurone, endosperm), accounting for 70 % of the oat seed, had a dietary fibre content of 11·5 g/100 g (dry weight basis); of this 23 % was soluble fibre components, mainly β-glucans. In contrast to most other cereals the amount of soluble fibre was distributed througho

Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more ferment