SOLUBLE AND INSOLUBLE DIETARY FIBER IN CE REALS AND PROCESSING BY-PRODUCTS AND COMMERCIAL CEREAL PRODUCTS

In the following study, dietary fiber, insoluble (IDF), soluble (SDF) and total (TDF) were determined in cereals and by-products and in comm ercial cereals products which are found in the national market and pro moted as a source of fiber. The Prosky's enzimatic-gravimetric method was used. Results were expressed as g/100 g wet basis. Total dietary f iber in cereals and by-products showed a range from 1.18% (poshed rice ) to 89.10% (com bran). For the commercial cereal products, the TDF va lues varied from 3.73% (rice-sesame cookies) to 34.96% (Breakfast cere al named All Bran). The FDI values always were greater than the SDF va lues. Based on this fact, FDI values were compared with NDF (Neutral D etergent Fiber) values reported in the scientific literature and in th e Venezuelan Food Composition Tables using a regression analysis. FDI values were always greater than NDF values and the correlation factor (r) was high and statistical significance to P<0.05 for both food grou ps in study.