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ENZYME NEUTRAL DETERGENT FIBER ANALYSIS OF SELECTED COMMERCIAL AND HOME‐PREPARED FOODS
Author(s) -
JWUANG WENLI JOHN,
ZABIK MARY E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08539.x
Subject(s) - fluid ounce (us) , food science , dietary fiber , fiber , chemistry , yeast , biochemistry , physics , organic chemistry , thermodynamics
To assess the potential dietary fiber contribution of selected commercial foods and home‐prepared quick and yeast breads, over 40 commercially available breads, European crisp breads, breakfast cereals, crackers, cookies, and snack foods and 10 home‐prepared breads were analyzed for their enzymatic neutral detergent fiber (ENDF) content. The commercial breads would provide from 1.5‐–3.9g ENDF per 1 oz serving while home‐prepared breads had from 0.6–3.9g. per ounce. European crisp bread contained from 4.7–9.7g per‘ounce ENDF. Snack foods were also good sources of dietary fiber providing from 3.1–9.3g ENDF per ounce while cookies and crackers analyzed ranged from 1–4g ENDF per ounce.