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Issue 2, 2018
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In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar

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Abstract

Insoluble dietary fibre is often considered to be fermented slower and to a lesser extent in (models for) the colon than soluble dietary fibre. However these comparisons are typically made for fibre components of different composition. In the case of fibre from refined cereal flours, there is little difference in fibre composition between soluble and insoluble forms, so effects of solubility on fermentation can be tested without this confounding factor. For each of wheat, rye, and hull-less barley, soluble and insoluble fibre fractions from refined flour and models for baking and extrusion had comparable in vitro fermentation rates and extents, with similar levels of short chain fatty acid metabolites. This study suggests that there should be little difference in the large intestinal nutritional functionality of the soluble and insoluble fibre fractions from cereal grain flours, either unprocessed or after baking or extrusion processing.

Graphical abstract: In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar

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Publication details

The article was received on 02 Nov 2017, accepted on 16 Dec 2017 and first published on 20 Dec 2017


Article type: Paper
DOI: 10.1039/C7FO01724C
Citation: Food Funct., 2018,9, 898-905
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    In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar

    P. Comino, B. A. Williams and M. J. Gidley, Food Funct., 2018, 9, 898
    DOI: 10.1039/C7FO01724C

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