[Soluble, insoluble, and total dietary fiber in cereals, products derived from their processing and cereal-based commercial products].

摘要: In the following study, dietary fiber, insoluble (IDF), soluble (SDF) and total (TDF) were determined in cereals by-products commercial products which are found national market promoted as a source of fiber. The Prosky's enzimatic-gravimetric method was used. Results expressed g/100g wet basis. Total fiber showed range from 1.18% (poshed rice) to 89.10% (corn bran). For cereal products, TDF values varied 3.73% (rice-sesame cookies) 34.96% (Breakfast named All Bran). FDI always greater than SDF values. Based on this fact, compared with NDF (Neutral Detergent Fiber) reported scientific literature Venezuelan Food Composition Tables using regression analysis. correlation factor (r) high statistical significance P < 0.05 for both food groups study.