Dietary fibre in oat

1. Agri-Food Canada
Agriculture and Agriculture et
Agroalimentaire Canada
New information: Dietary Fibre in Oat
Presented by
Dr. Nashi Khalid Alqahtani
College of Agricultural and food science
King Faisal University

2. Agri-Food Canada
Agriculture and Agriculture et
Agroalimentaire Canada
 Traditionally, DF is a portion of plant foods that is resistant to digestion
by human digestive enzymes
 More recently, this indigestible class of compounds includes a mixture of
plant carbohydrate polymers, both oligosaccharides and polysaccharides
 Sources :
- Cereals such as oat
- Vegetables & fruit
Dietary Fibre (DF) Definition

3. Agri-Food Canada
Agriculture and Agriculture et
Agroalimentaire Canada
There are two types of DF based on solubility:
1- Soluble Dietary Fibre (SDF)
2- Insoluble Dietary Fibre (IDF)
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4. Agri-Food Canada
Agriculture and Agriculture et
Agroalimentaire Canada
• SDF is mainly non-starch polysaccharides including pectin, carrageenan,
β-glucan and oligosaccharides¹
• Functions:
 Soluble in water and capable of forming viscous solutions
 Used in the food industry for their gelling and thickening capabilities²
• Sources: Cereals, oil seeds, fruits and vegetables
1- Angioloni, A., & Collar, C. (2009). Gel, dough and fibre enriched fresh breads: relationships between quality features and staling kinetics. Journal of Food
Engineering, 91(4), 526-532.
2- Kasapis, S. (2006). Composition and structure-function relationships in gums. In Y.H. Hui (ed.), Handbook of food science, technology and engineering.
Boca Raton : CRC Press.
Soluble Dietary Fibre (SDF)

5. Agri-Food Canada
Agriculture and Agriculture et
Agroalimentaire Canada
• IDF is not soluble in cold/hot water, as it consists of cell wall components
that precipitate in common aqueous preparations¹
• Example: cellulose and hemi-cellulose
• Functions:
 Decrease transit time
 Slowly fermentable in the colon
• Sources: wholegrain cereals and vegetables (e.g. celery and carrots)
1-Staffolo, M. D., Bevilacqua, A. E., Rodríguez, M. S., & Albertengo, L. (2012). Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food
Model.
Insoluble Dietary Fibre (IDF)

6. Agri-Food Canada
Agriculture and Agriculture et
Agroalimentaire Canada
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