| Popis: |
Considering a large number of references proving the beneficial effects of high intake of dietary fibres on human health being protective against numerous chronic degenerative diseases, the goal of this study was to present share of total dietary fibers (TDF) and different classes of insoluble dietary fibers such as neutral detergent fibers (NDF) and acid detergent fibers (ADF) in ten experimental biscuits produced with the aim to be a fibre- rich food. The NDF measure hemicellulose, cellulose and lignin, while ADF measure cellulose and lignin alllowing calculation of hemicellulose by difference. The difference between TDF and ADF represent pectins and water-soluble non starch polysaccharides which have signifficant role in lowering plasma cholesterol and postprandial blood glucose and insulin levels. The biscuits were prepared by original recipe for dietetic tea biscuit with different proportions of T-500 wheat flour and whole grain wheat flour (T-1700), while in other seven investigated types a definite amount of T-500 wheat flour was substituted with following ingredients: inulin, oat fibre, wheat fibre and apple fibre, soya flour, carob flour or amaranth flour. Total dietary fibres content was determined by enzymatic-gravimetric AOAC 991.43 method, neutral detergent fibre content by Van Soest and Wine method and acid detergent fibre content by Van Soest method. Share of total dietary fibers ranged from 7, 60 g to 20, 02 g/100g, ADF from 0, 19 g to 9, 07 g/100g and NDF from 1, 63 g to 19, 67 g/100g biscuits and considering dietary recommendations (DRI) for dietary fibres intake (on an average 30g/day per adult person), 100g of examined biscuits can satisfy approximately 25% up to 67% of daily needs of adult person and therefore those enriched biscuits can be considered as a functional food. |
