Soluble and insoluble dietary fibre in thirty-two Kuwaiti dishes

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• 作者：Dashti ; B. ; Al-Awadi ; F. ; Khalafawi ; M.S. ; Sawaya ; W. ; Al-Amiri ; H.
• 关键词：Soluble dietary fibre ; Insoluble dietary fibre ; Total dietary fibre
• 刊名：Food Chemistry
• 出版年：2003
• 出版时间：December, 2003
• 年：2003
• 卷：83
• 期：4
• 页码：557-561
• 全文大小：147 K

文摘

Thirty-two commonly consumed dishes (fish dishes, sandwiches, soup, pastries, salads, kubas, sweets and dairy dishes) in Kuwait were analysed for total dietary fibre, soluble dietary fibre and insoluble dietary fibre. The total dietary fibres were the highest in salads with an average of 5.39 mg/100 g edible portion. The other dishes contained variable amounts of dietary fibre with ranges of 3.36–4.22, 4.73–4.99, 1.85–4.3, 1.99–3.8, 1.73–2.5 and 0–3.33 mg/100 g for sandwiches, soup, pastries, fish, and sweet dishes respectively. The dairy dishes contained 0 % fibre. For the insoluble dietary fibre, the range for all dishes was from 0 to 6.55 % , while for the soluble fraction it was from 0 to 2.52 % .