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The fermentative breakdown of dietary fibre in raw and popped whole-grain wheat products was investigated by using rat balance dietary experiments. The faecal excretion of total dietary fibre was 74% with raw wheat, compared with 58% with the ‘severely’ popped product. The increased fermentability, could be partly related to an increased proportion of soluble fibre, but also to the formation of ac
The formation of in vitro resistant starch (RS) during autoclaving and freeze-drying of wheat starch suspension was evaluated. A substantial amount of starch, up to 8% (dry weight basis), was rendered resistant to amylases during heat-treatment unless solubilised in KOH, whereas freeze-drying had only marginal effects. Heat-treated wheat starch was incorporated into test diets to provide different
The effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α‐amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some
Starch fractions that are more or less enzyme resistant may behave like dietary fibre, both physiologically and analytically. Ungelatinized granules from potatoes, high amylose maize and green bananas are poorly digested. Starch made resistant to amylase due to new covalent bindings, formed at heat treatment or present in starch derivatives used as food additives, may also be more or less undigest
The content of minerals and dietary fibre in different fractions of oats was investigated. The oat kernel (pericarp, testa, germ, aleurone, endosperm), accounting for 70 % of the oat seed, had a dietary fibre content of 11·5 g/100 g (dry weight basis); of this 23 % was soluble fibre components, mainly β-glucans. In contrast to most other cereals the amount of soluble fibre was distributed througho
Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more ferment
The effects of the antinutrients tannic acid, catechin and phytic acid on digestion of starch, protein and lipids, and fiber degradation were studied in rat balance experiments. To separate digestion in the small intestine from fermentation in the hind‐gut, diets were tested without and with the addition of antibiotics. The antinutrients had no effects, either on starch digestion or on fiber ferme
The influence of microwave cooking/reheating on dietary fiber in green beans was investigated. The beans were analyzed after blanching and following repeated microwave treatment. Content and composition of dietary fiber as well as molecular weight distribution and viscosity of indigestible water-soluble polysaccharides (WSP) (Mw >1000) were determined. Total fiber content decreased only after the
The influence of boiling and storage on dietary fibre and digestible carbohydrates was investigated in eight different carrot cultivars. The content of total dietary fibre was in the range 252-291 g kg-1 DW and was generally at the higher end for the early cultivars and at the lower end for the late ones. During storage, there was a decrease in the soluble fibre content in all cultivars and genera
The contents of low-molecular-weight carbohydrates (LMWC; sorbitol, glucose, fructose and sucrose), starch, dietary fibre and organic acids were determined in seven apple cultivars at the start and end of the consumption interval. The cultivars included were Summered, Aroma, Ingrid Marie, Cox Orange, Mutzu, Belle de Boskoop and Jonagold. The total content of LMWG ranged between 615 and 716 g kg-1
Background Within public health research, generalised trust has been considered an independent predictor of morbidity and mortality for over two decades. However, there are no population-based studies that have scrutinised both contextual-level and individual-level effects of generalised trust on all-cause mortality. We, therefore, aim to investigate such associations by using pooled nationally re
This article deals with the question as to whether gender equality in labour force participation affects generalized trust. Following the seminal work of Rothstein and Uslaner, a first hypothesis maintains that gender employment equality positively impacts generalized trust. Based on insights from intergroup contact theory and the affect theory of social exchange, a second hypothesis argues that t
This article addresses the question of whether globalization impacts individual preferences to exclude immigrants from national welfare systems ('welfare chauvinism'). Intergroup contact theory and arguments from the 'new cosmopolitanism' debate suggest that cross-border social contacts ('social globalization') foster a willingness to include and accept newcomers. However, group conflict theory su
The phenomenon of socio-economic insecurity is widely discussed in contemporary public and academic discourse. However, it is unclear how objective socio-economic and institutional conditions affect subjective feelings of insecurity. Based on a review of the relevant literature, we hypothesize that objective contextual factors of labour market characteristics, levels of social protection and level
