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Particle Size of Whole Meal Rye Bread does not Affect the Digestibility of Macro‐Nutrients and Non‐Starch Polysaccharides and the Energy Value of Dietary Fibre in Humans
Author(s) -
Wisker Elisabeth,
Daniel Martina,
Feldheim Walter
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199603)70:3<327::aid-jsfa506>3.0.co;2-0
Subject(s) - meal , food science , starch , dietary fibre , nutrient , polysaccharide , particle size , chemistry , biology , biochemistry , organic chemistry
The effect of particle size of whole meal rye bread on the apparent digestibility of macro‐nutrients, non‐starch polysaccharides (NSP) and energy, the energy value of rye NSP and on faecal weight was studied in balance experiments in seven young women. The whole meal breads were prepared from one single batch of rye milled to two different particle sizes (coarse bread: 50% of particles >2 mm, 90% >1 mm; fine bread: 86% of particles <0·5 mm, 58% <0·2 mm). Two diets containing either coarse (350 g day −1 ) or fine (377 g day −1 ) whole meal bread and a low fibre control diet were consumed for 3 weeks each in a 3×3 cross‐over design. Relative to the low fibre control diet, digestibility of protein, NSP and energy was significantly lower for the diets containing the whole meal breads. Digestibility of fat was the same for all diets. Partial digestible energy value for each g of NSP from coarse and fine whole meal rye bread was calculated to be −3±7 and 1±5 kJ, respectively. There were no differences between coarse and fine whole meal rye bread in the effects on the parameters measured with the exception on faecal wet weight, which was higher for the coarse bread diet.