Determination of Total Dietary Fiber in Foods and Products with Little or No Starch, Nonenzymatic-Gravimetric Method: Collaborative Study

Li, Betty W.; Cardozo, Maria S.

doi:10.1093/jaoac/77.3.687

Cited by 35 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ash content was determined by heating 2 g of the dried sample in a silica dish at 600°C for 6 h (AOAC, 2005). Total dietary fibre (TDF) was estimated by the nonenzymatic-gravimetric method (Li & Cardozo, 1994). To determine the TDF, duplicate 500-mg ground samples were taken in separate 250-mL beakers.…”

Section: Proximate Compositionmentioning

confidence: 99%

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

Tresina

Mohan²

2011

Int J of Food Sci Tech

View full text Add to dashboard Cite

Effect of gamma irradiation on Vigna unguiculata subsp. unguiculata seeds (maroon-coloured seed coat) at various doses (2, 5, 10, 15 and 25 kGy) on the physicochemical properties, proximate composition, vitamins (niacin and ascorbic acid) and antinutritional factors were analysed. No significant changes were recorded in the physicochemical properties of irradiated seeds. Gamma irradiation resulted in a significant increase in crude protein, while the crude lipid, crude fibre and ash contents resulted in a dose-dependent decrease. Gamma-irradiated seeds presented a significant decrease in the ascorbic acid and niacin content. Irradiation processing significantly reduced the level of L-DOPA, phytic acid, hydrogen cyanide, trypsin inhibitor activity, oligosaccharides and lectins. The total free phenolics, tannins and in vitro protein digestibility on irradiation showed a significant dose-dependent increase. Gamma irradiation seems to be a good procedure to improve the quality of legume seeds from the nutritional point of view.

show abstract

Section: Proximate Compositionmentioning

confidence: 99%

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

Tresina

Mohan²

2011

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…A fibra alimentar total foi determinada pelo método gravimétrico não-enzimático (Li & Cardozo, 1994).…”

Section: Caracterização Químicaunclassified

Composição química da polpa de manga ‘Ataulfo’ em diferentes estádios de maturação

Costa

Almeida

Coelho

et al. 2019

J. Env. Anal. Progr.

View full text Add to dashboard Cite

A manga é um fruto climatérico e durante a maturação está sujeita a uma série de alterações fisiológicas. Dentre as cultivares de manga que constituem a mangicultura Brasileira, a variedade ‘Ataufo’, destaca-se por apresentar atributos sensoriais atrativos pelos consumidores norte-americanos. Recém introduzida no Vale do São Francisco, a cultivar ainda é pouco estudada quanto a maturação, sendo que inúmeras são as exigências dos países importadores de frutas de manga in natura em relação a qualidade do fruto. Portanto, objetivou-se neste estudo avaliar os atributos químicos de mangas da variedade ‘Ataulfo’ em diferentes estádios de maturação. Os frutos utilizados neste estudo foram adquiridos na fazenda CS Líder Agrícola, situada no município de Sento Sé/BA, selecionados e classificados e em três estádios (2, 3, e 4) de maturação comerciais. A polpa dos frutos foi avaliada quanto ao teor de: fibras alimentares; teor de água; teor de amido; atividade enzimática da enzima α-amilase; teor de carboidratos totais; teor de açúcares; teor de proteínas; acidez titulável; e vitamina C. Observou-se que o teor de fibras e proteínas não apresentaram diferenças significativas ao decorrer da maturação dos frutos. Com o avanço da maturação houve aumento no teor de água e açúcares na polpa da manga ‘Ataulfo’, e ao mesmo tempo, houve redução no teor de amido, da atividade da enzima α-amilase, o teor de ácidos orgânicos, e de vitamina C, e degradação da clorofila A e conversão em carotenóides e antocianinas durante o amadurecimento dos frutos de manga ‘Atulfo’.

show abstract

“…With a "gold standard" method in place, nutritional research and analytical chemists began to add improvements or alternative approaches but all having the same objective and results. Lee [40], Mongeau [41], Li [42], Theander [43] and their co-workers developed, validated and carried out successful collaborative studies which were adopted by the AOAC. Noteworthy is the method of Lee et al who substituted MES-TRIS buffer for the phosphate buffer in the original AOAC dietary fiber determination.…”

Section: Introductionmentioning

confidence: 99%

When is dietary fiber considered a functional food?

Prosky

2000

BioFactors

View full text Add to dashboard Cite

Before answering the question of when dietary fiber can be considered a functional food we must first decide what can be called a dietary fiber. The generally accepted definition of dietary fiber is that of Trowell that dietary fiber consists of the remnants of edible plant cells polysaccharides, lignin, and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of humans. In Japan the food tables list the dietary fiber content of animal as well as plant tissues, while many countries accept saccharides of less than DP-10 as dietary fiber (inulin, oligofructose, Fibersol-2, polydextrose, fructooligosaccharides, galactooligosaccharides etc.). These shorter chain oligosaccharides do not precipitate as dietary fiber in the standard Association of Official Analytical Chemists (AOAC) method, which is accepted by the US Food & Drug Administration, the US Department of Agriculture and the Food & Agriculture Organization of the World Health Organization for nutrition labeling purposes. In the United Kingdom the term dietary fiber has been replaced in nutrition labeling by nonstarch polysaccharides. Therefore the American Association of Cereal Chemists (AACC) commissioned an ad hoc committee of scientists to evaluate continuing validity of the currently used definition, and if appropriate, to modify and update that definition. Obtaining scientific input from the community of analysts, health professionals, and dietary fiber researchers was considered a high priority. To this end three meetings were held in the space of six months to assure input from all persons knowledgeable in the field with the answer expected sometime before 2000. Dietary fiber can be considered a functional food when it imparts a special function to that food aside from the normal expected function and similarly when the dietary fiber is used as an additive to foods. For example, dietary fiber contributes to colonic health, bifidobacterial or lactobacillus stimulation in the gut, coronary artery health, cholesterol reduction, glucose metabolism, insulin response, blood lipids, cancer etc. The author discusses in detail the functional food properties of dietary fiber.

show abstract

Determination of Total Dietary Fiber in Foods and Products with Little or No Starch, Nonenzymatic-Gravimetric Method: Collaborative Study

Cited by 35 publications

References 0 publications

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

Composição química da polpa de manga ‘Ataulfo’ em diferentes estádios de maturação

When is dietary fiber considered a functional food?

Contact Info

Product

Resources

About