Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals

The dietary fibre constituents of apple, pear, orange, peach, artichoke and asparagus dietary fibre concentrates and of wheat and oat bran were measured using an enzymatic-gravimetric method. In addition, the water-holding capacity of the dietary fibre concentrates and cereals was estimated by centrifugation. Dietary fibre concentrates of fruits and greens showed a high content of total dietary fibre (35–59 g/100 g), insoluble dietary fibre (21–44 g/100 g) and soluble dietary fibre (10–14 g/100 g), referred to dry matter. The soluble fraction was found to be greater dietary fibre concentrates of fruits and greens than in wheat and oat bran (3–4 g/100 g). Measurements of water-holding capacity showed that dietary fibre concentrates of fruits and greens had a greater affinity for water than those from cereals.