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CALORIC VALUE OF FIBER‐CONTAINING CEREAL FRACTIONS AND BREAKFAST CEREAL'S
Author(s) -
HART H. B. LOCK,
LEE H. S.,
O'MAHONY S. P.,
HENSLEY G. W.,
HOULIHAN E. J.
Publication year - 1980
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.1365-2621.1980.tb02617.x
Subject(s) - bran , food science , fiber , dietary fiber , chemistry , caloric theory , biology , raw material , organic chemistry , endocrinology
By means of a rat growth method it was estimated that the caloric values of fiber‐containing materials were, in kcal/g: barley hulls, 1.2; corn bran, 1.4; rice bran, 2.4; wheat bran, 2.5; All Bran, 2.7; Corn Bran, 3.4; 40% Bran Flakes, 3.5; and oat bran, 3.8. These caloric values were generally inversely related to the dietary fiber contents of the test materials. It was concluded that caloric values are overestimated when crude fiber contents are used in calculating the available carbohydrate contents of fiber‐containing substances and that dietary fiber values should be used instead.