Dietary fibre intake in bread, cake and fermented vegetables

Dejana Trbović; Danijela Vranić; Vladimir Korićanac

doi:10.18485/meattech.2025.66.3.57

Dejana Trbović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-9357-7789
Danijela Vranić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7192-488X
Vladimir Korićanac Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0001-7772-8636

DOI: https://doi.org/10.18485/meattech.2025.66.3.57

Keywords: dietary fibre, bread, cake, pickled vegetables

Abstract

White flour is sourced from the major storage tissue of the grain, which constitutes about 80% of its composition. Consuming pickled vegetables offers health benefits, including anti-cancer, anti-diabetic, and immune-regulatory effects. Our analysis examined 60 samples of bread, cake, and pickled vegetables using the total dietary fibre (TDF) method according to the AOAC standards. The confidence intervals for bread, desserts, and pickled vegetables were found to be relatively narrow: bread has a mean value of 3.02% (CI: 2.04-3.44), desserts have a mean value of 1.96% (CI: 1.39-2.52), and pickled vegetables have a mean value of 1.88% (CI: 1.68-2.08). However, despite containing significant amounts of total dietary fibre, bread, desserts, and pickled vegetables cannot be labelled as sources of fibre because they contain less than 1.5 grams per 100 kcal. Our results showed that bread has the highest dietary fibre content (3.02%). Pickled vegetables are also a source of fibre (1.88%), a finding confirmed in other studies. Dessert cakes vary greatly in fibre content (1.96%) depending on whether the cake is made of chocolate or another ingredient.