Soluble and Insoluble Dietary Fiber and β-Glucan Contents in Domestic and Imported Breakfast Cereals Consumed in Finland

Abstract

Insoluble and soluble dietary fiber contents and β-glucan concentration in breakfast cereal products consumed in Finland were evaluated. The mean contents of total dietary fiber of all porridge flakes made of barley, wheat, oat, or rye as well as ready-to-eat breakfast cereal samples of the same raw materials (except those made of wheat) were over 8%. Very low total dietary fiber contents were found in rice and maize products. A significant part of the total dietary fiber in oat, rye, barley, and wheat products and müslies was soluble dietary fiber. On the other hand, the soluble dietary fiber contents of rice and maize products were very low. The highest β-glucan contents were found in barley flakes. The β-glucan contents of oat products were also high. The β-glucan level was slightly lower in the rye products, four cereal flake mixtures, and müslies. The contents were clearly lower in wheat products; very little β-glucan was detected in maize products and none was detected in rice products.