Analiza sadržaja vlakana i šećera u namirnicama zastupljenim u ishrani stanovništva u Republici Srbiji

Abstract

A healthy diet is an important part of a healthy lifestyle, which is considered a prerequisite for good health of both an individual and the population. To be considered healthy, food must first meet certain principles of rational nutrition, i.e., it should ensure the consumption of optimal quantities of macronutrients, micronutrients and biologically active compounds to promote health. According to diet recommendations, 45-60% of all energy consumption should come from carbohydrates. Foods rich in complex carbohydrates (polysaccharides), especially dietary fibres, which have been confirmed to play a role in the prevention of diabetes mellitus type 2, cardiovascular disease and obesity by numerous scientific studies should be the sources of carbohydrates. In this study, enzymatic-gravimetric method (AOAC 985.29) was used to determine total dietary fibre, while sucrose, D-glucose and D-fructose were quantified using an enzymatic-spectrophotometric method. Total fibre and total sugar content were determined in fifty-eight samples (fruits and vegetables, fruit and vegetable products, baked goods, fine bakery wares and snacks, and cocoa-based products). The highest total sugar content was found in dried apricots (53.6 g/100 g) and the lowest in chopped mushrooms (0.2 g/100 g), which also had the lowest total carbohydrate content (2.8 g/100 g). The highest carbohydrate content was observed in shelf-stable sweet pastries (68.5 g/100 g), while the highest percentage of the recommended daily allowance per serving for dietary fibre was found in raspberries (40.0%) and in boiled legumes (26.7-36.4%). Relevant data for dietary fibre and sugar is of interest as it is important for maintaining good health and preventing certain diseases, and for formulating diet recommendations for both the population at risk and the general population.