In the study, we introduced the use of the AOAC 2011.25 method to determine dietary fibre content and verify its impact on the assessment of dietary fibre intake. In the study, we used the AOAC 2011.25 method to determine the dietary fibre content and examined its impact on assessed dietary fibre intake. We examined the influence of sample particle size on the determination of dietary fibre content in foods. We determined the content of dietary fibre in the samples of the 50 most commonly consumed foods, according to the national nutrition research SI.Menu 2017/18. The results of the AOAC 991.43 in AOAC 2011.25 methods was compared. From the obtained results, we created a model for calculating the estimate of dietary fibre intake in the active adult population in Slovenia. Additionally a meat product - bologna type chicken sausage enriched with dietary fibre and reduced fat content was developed. The partial influence of sample preparation on the determination of dietary fibre content was confirmed, where it was found that in some samples smaller particles, lower determined content of dietary fibre. Comparison of the dietary fibre content in 50 samples of the most commonly consumed foods, determined by the methods AOAC 991.43 and AOAC 2011.25, confirmed that using the latter method results in higher dietary fibre content determined in foods. This leads to a higher estimation of dietary fibre intake in the active adult population reaching 34 g of dietary fibre/day, as the AOAC 2011.25 method also covers dietary fibre with low molecular weight, which has not been covered by established analytical methods for determining dietary fibre content. By developing chicken sausage enriched with 3 or 6 g/100 of dietary fibre (inulin, oat fibre or psyllium) and reduced fat content, we have shown that it is possible to make bologna type chicken sausage containing 3 g inulin/100 g with only 10 g fat/100 g comparable to control sausages in sensory proprieties and texture.
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