Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content

Abstract

Amylase solution (5% w/v) was prepared by mixing 5 g of oCereals are often promoted as important sources of dietary fiber.amylase powder (Sigma A6880) for 15 min with 100 ml of buffer Ninety one breakfast cerealsavailable in Canada and four unprocessed solution pH 7 (61 ml O.lM Na$-IP04 + 39 ml O.lM NaI-$P04), wheat brans were therefore analyzed for neutral detergent fiber centrifuging 10 min at 3000 rpm and filtering through a coarse (NDF) after rapid digestion with o-amylase from porcine pancreas. sintered glass funnel. After refluxing .of the cereal sample with neutral detergent;the contents were filtered through a tared Gooch I Many breakfast-cereals contained less than 5% NDF:Wheat cereals contained 5-30% NDF, oat cereals contained 5% NDF, and corn ' crucible on the filtering manifold. (Goering and Van Soest, 1970) I and rice contained little NDF. Cereal NDF was predominantly and rinsed with hot distilled water. Next, 10 ml of o-amylase solutionhemicellulose (pentosans); pentose sugars liberated under hydrolysis and 40 ml of distilled water'at 70°C were added to the crucible,-giving a-mixture around 55'C. This was held for 5 mm on the represented up to 15% of processed bran cereals and 20-25% of unprocessed bran.filtering manifold and then suction was applied to the filter which .-was then washed with-hot distilled-water. The bottom of the crucible : was stoppered .(with 'a rubber stopper #8) and 10 ml of o-amylase

Effect of Wheat Bran on Serum Lipids: Influence of Particle Size and Wheat Protein

“…The respective figures for the high-wheat fiber breads were 53.1% protein, 10.5% fat, 36.4% available carbohydrate with 2.37 g fiber per MJ of diet (9.9 g/1000 kcals) or approximately 25 g fiber/d. The increase in fiber in the high-wheat fiber breads was the result of addition of medium and ultra-fine particle size wheat brans (Parrheim Foods, Saskatoon, SK) with mean particle sizes of 758 m and 50 m, respectively, assessed by the rho-tap method [36]. The high level of added gluten in the high-wheat fiber breads raised the protein content and facilitated the creation of palatable breads.…”

Variation in the chemical composition and test weight of barley and wheat grain grown at selected locations throughout Manitoba

“…For personal use only. (Fuller et al 1989 (Anran and Hesselman 1984) while thi concentation of NDF was determined using the procedure of Mongeau and Brassard (1979) Boila et al (1993).…”

Effects of enzyme cocktails on in vitro digestibility of palm kernel cake

“…Dietary fibre is generally defined as the plant polysaccharides and lignin that are resistant to hydrolysis by digestive enzymes (Mongeau and Brassard, 1979). Fibre is not a chemically uniform substance and the components vary from plant to plant.…”