Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Nutrition Journal

Table 3 Dietary fibre content and composition in breads and porridges made from whole and milled rye kernels, and two reference breads (% of dry matter)

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
total^a	5.5	13.0	11.6	6.1	21.6	20.7
extractable^b	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
Arabinoxylan^c
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-galactan^c	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 starch^d	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

^aTotal dietary fibre calculated as the sum of fructan and total dietary fibre analyzed by the Uppsala method.
^bExtractable dietary fibre calculated as the sum of fructan and extractable dietary fibre analyzed by the Uppsala method.
^cCalculated from arabinose, xylose and extractable galactose residue values assuming that the arabinose to galactose ratio is 0.69 in extractable arabinogalactan.
^dCellulose and resistant starch calculated as the difference between total β-glucan and the glucose residues analyzed by the Uppsala method.

ISSN: 1475-2891