Product | Portion size | Starch | NSP | Total DF | DF components |
|---|
| | Total | Available | RS | Insoluble | Soluble | | Fructan | Arabinoxylan |
% dry matter
|
RFB | | 59.3 | 56.0 | 3.4 | 13.9 | 5.1 | 22.4 | 3.3 | 7.3 |
RFB/RKB | | 58.2 | 51.2 | 6.9 | 14.6 | 4.4 | 25.9 | 3.9 | 7.0 |
RFB + RS | | 67.4 | 54.2 | 13.2 | 15.9 | 3.5 | 32.6 | 2.5 | 5.0 |
RFB/RKB + RS | - | 71.5 | 58.9 | 12.7 | 14.3 | 4.1 | 31.1 | 3.2 | 6.3 |
WWB | - | 80.2 | 78.5 | 1.7 | 3.4 | 0.9 | 6.0 | 0.5 | 0.5 |
g/portion
|
RFB | 187.2 | 53.0 | 50.0 | 3.0 | 11.0 | 4.1 | 18.1 | 3.0 | 6.5 |
RFB/RKB | 184.0 | 56.8 | 50.0 | 6.8 | 12.5 | 3.7 | 23.0 | 3.8 | 6.8 |
RFB + RS | 168.4 | 62.1 | 50.0 | 12.1 | 11.9 | 2.9 | 26.9 | 2.3 | 4.6 |
RFB/RKB + RS | 157.9 | 60.8 | 50.0 | 10.8 | 9.9 | 3.1 | 23.8 | 2.7 | 5.3 |
WWB | 122.0 | 51.0 | 50.0 | 1.1 | 2.0 | 0.5 | 3.6 | 0.3 | 0.3 |
-
1 Data are presented as means. Available starch is calculated as difference between total starch [14] and RS [15]. Values of total starch are based on means of 2 replicates, RS means of 6 replicates and DF are based on means of 2 replicates. Insoluble and soluble DF were determined gravimetrically according to Asp et al. (1983) [16]. The fructan content was analyzed in duplicates using the enzymatic/spectrophotometric AOAC method 999.03 [17]. Analysis of arabinoxylans was performed in duplicates using the Uppsala method [18] and was corrected for the amount of arabinogalactan present by assuming 0.69 ratio between arabinose and galactose [19]. Total DF include RS, and insoluble and soluble NSP. RFB rye flour based bread, RFB/RKB rye flour and kernel based bread, RS resistant starch, RFB + RS RFB with added RS, RFB/RKB + RS RFB/RK with added RS, DF dietary fiber, NSP non-starch polysaccharides, WWB white wheat flour based reference bread
