Individual Sugars, Soluble, and Insoluble Dietary FiberContents of 70 High Consumption Foods. (0)

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Individual Sugars, Soluble , and Insoluble Dietary Fiber
Contents of 70 High Consumption Foods .
Introduction
Glucose is a simple sugar and an important carbohydrate in biology. Glucose is one of the main products of photosynthesis and it also starts cellular respiration. But do you know how many saccharide our food contains?
Main body
At the beginning different products were analyzed such as baked products, cereal grains and pasta , fruits , legumes and vegetables were purchased for analysis . This kind of method is named sampling.
One of the important methods of analysis is sample preparation . Non-edible parts of fruits and vegetables, such as stem, core , seeds, and skin , were removed before further sample preparation. In this method all vegetables were cooked in the microwave. Equal weight portions of the same food were composited and blended to a homogenous mixture. Frozen samples were further dried in vacuum before analysis.
An important part of analysis is sugar determination. In this method, samples were analyzed for mono - and disaccharides by high- performance liquid chromatography. In the issue , from 14 baked products most of them contained varying levels of fructose, glucose, and maltose; only three contained sucrose..All of the 19 fruits contained fructose, glucose, and sucrose; six contained maltose.
The last method of analysis was Soluble and Insoluble Dietary Fiber Determination. In this type of analysing the samples were analyzed for soluble and insoluble dietary fiber fractions according to specials oils. In the issue, for example for baked products, the soluble dietary fiber (SDF) ranged from 0.56 to 1.62, and insoluble dietary fiber (IDF) ranged from 0.85 to 8.64; for fruits, SDF ranged from 0.04 to 4.50, and IDF ranged from 0.03 to 11.81; for cooked vegetables, SDF ranged from 0.13 to 1.85 and IDF ranged from 1.06 to 4.21.
In 1992 was published a content including a composition of frequently consumed foods, which were analyzed by a modified enzymatic-chemical method. In general, their values were lower than those for similar foods analyzed in this study by an enzymatic-gravimetric method.
Conclusion
Individual sugar profiles were characterized for selected foods. Most baked products contained fructose, glucose, maltose and no sucrose; Almost all fruits contained fructose, glucose, and sucrose. Legumes contained mostly
sucrose and no detectable maltose; vegetables that are eaten cooked contained more sucrose than those eaten raw. Overall , fruits contain the most total sugar and cereal pasta the least .he results of this study support evaluating foods on a case -by-case basis rather than developing generalizations on the relative proportions of fiber fractions according to food groups.