From: Rye kernel breakfast increases satiety in the afternoon - an effect of food structure
Dietary fibre component | Wheat reference bread | Bread with milled rye kernels | Bread with whole rye kernels | Wheat reference bread | Porridge of milled rye kernels | Porridge of whole rye kernels |
---|---|---|---|---|---|---|
Dietary fibre | ||||||
totala | 5.5 | 13.0 | 11.6 | 6.1 | 21.6 | 20.7 |
extractableb | 1.8 | 4.1 | 4.1 | 1.8 | 7.8 | 7.7 |
unextractable | 3.7 | 8.9 | 7.5 | 4.4 | 13.8 | 13.1 |
Arabinoxylanc | ||||||
total | 1.6 | 4.4 | 4.4 | 1.9 | 8.8 | 8.5 |
extractable | 0.9 | 1.8 | 1.7 | 0.9 | 2.7 | 2.6 |
unextractable | 0.7 | 2.6 | 2.7 | 1.0 | 6.1 | 6.0 |
Arabino-galactanc | 0.2 | 0.2 | 0.2 | 0.2 | 0.1 | 0.2 |
β-glucan | 0.3 | 1.0 | 1.0 | 0.4 | 2.0 | 1.9 |
Cellulose and resistant starchd | 1.4 | 3.7 | 2.6 | 1.6 | 3.5 | 2.8 |
Fructan | 0.5 | 1.6 | 1.7 | 0.5 | 4.4 | 4.3 |
Klason lignin | 0.8 | 1.1 | 0.9 | 0.8 | 1.5 | 1.6 |