Determination of Total Dietary Fiber in Foods and Food Products: Collaborative Study

Prosky, Leon; Asp, Nils‐Georg; Furda, Ivan; DeVries, Jonathan W; Schweizer, Thomas F.; Harland, Barbara F.

doi:10.1093/jaoac/68.4.677

Cited by 354 publications

(242 citation statements)

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“…Three out of the seven pectin samples showed an ADF content above 20% OM and one had an ADL content of 25% OM. For pectin samples the method of PROSKY et al (1985) produced much higher ®bre values, with total ®bre accounting for more than 80% of OM. Most of the total ®bre was recovered as insoluble ®bre, whereas the content of soluble ®bre in the pectin samples was low.…”

Section: Resultsmentioning

confidence: 99%

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Calculation of gross energy in pet foods: new data on heat combustion and fibre analysis in a selection of foods for dogs and cats

Kienzle

Schrag

Butterwick

et al. 2001

Animal Physiology Nutrition

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Seven pectin samples, six galactomannan sources, five carrageen samples, four alginate samples, one sample of gum traganth, agar agar and gum arabicum, two xanthan samples, two inulin samples and a galacto oligosaccharide, 22 cellulose samples, six lignin samples, four starch samples, nine protein samples, six isolated fats, three meat samples, two lung samples, two samples of skimmed milk powder, 12 prepared complete dry dog foods, 21 moist dog foods, nine dry and 25 moist cat foods and 10 faecal samples were analysed for heat combustion (adiabatic bomb calorimetry), crude nutrients, acid detergent fibre (ADF), and acid detergent lignin (ADL). Some of the non-starch polysaccharides which gave low levels of crude fibre and ADF were also analysed for total, insoluble and soluble fibre. The heat combustion of cellulose ranged between 17.0 and 17.5 kJ/g organic matter (OM). The variation was somewhat larger for other non-starch polysaccharides (pectin, galactomannan sources, carageen, alginate, gums, xanthan, inulin) where heat combustion ranged between 14.0 and 18.2 kJ/g OM. The heat combustion of lignin averaged 25.5 kJ/g OM with considerable variation (17.0-29.2 kJ/g OM). Starch had a narrow range (17.2-17.3 kJ/g OM). Heat combustion of protein samples varied between 22.0 and 24.6 kJ/g, and of fat samples varied between 38.0 and 39.6 kJ/g OM. When cellulose was analysed for crude fibre only between 62 and 85% OM was detected. ADF analyses of cellulose ranged between 75 and 93% OM. The crude fibre content of all other non-starch polysaccharides did not exceed 13% OM, with the exception of pectins (ADF 0.7-37% OM) and alginates (ADF 39-66% OM), the ADF content was also below 13% in these samples. In contrast the total fibre content was above 80% OM in all non-starch noncellulose polysaccharides and the percentage of soluble fibre was high (25-93% OM). Unprocessed lignin gave high readings for crude fibre (39-61% OM) and ADF (96-99% OM), while processed lignin had low crude fibre content (< 1% OM) and low ADF content (< 32%). ADL determined unprocessed lignin (78-91% OM), but again processed lignin was analysed incompletely (< 29%). Pectin and alginate gave false positive ADL readings of up to 31% OM, while all other non-starch polysaccharides were not determined by ADL. When gross energy was calculated with the factors (kJ/g) 24 for protein, 38 for fat and 17 for all carbohydrate, including fibre, there was a good correlation between calculated gross energy and heat combustion in 67 pet foods as well as in meat, lung and skimmed milk powder. In contrast to this the same factors underestimated heat combustion of faeces by around 8%.

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Section: Resultsmentioning

confidence: 99%

“…Acid detergent ®bre (ADF) and acid detergent lignin (ADL) were analysed by the van Soest method as described by OPITZ et al (1998). Several samples of ®brous material with low crude ®bre and ADF content were analysed additionally for total ®bre, insoluble and soluble ®bre by the method of PROSKY et al (1985).…”

Section: Methodsmentioning

confidence: 99%

Calculation of gross energy in pet foods: new data on heat combustion and fibre analysis in a selection of foods for dogs and cats

Kienzle

Schrag

Butterwick

et al. 2001

Animal Physiology Nutrition

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“…Biochemical composition of sweet potato roots (Table 1) was determined as follows: moisture was determined by vacuum oven, protein (total nitrogen [N] ¥ 6.25) and N by Kjeldahl, and ash by the muffle furnace methods (CTCRI 2000). Crude fiber was determined by enzymatic-gravimetric method (Prosky et al 1985) using Fiber Tech Instrument (Pelican Equipments, Chennai, India). Starch, reducing sugar and ascorbic acid were quantified by the procedure given by Mahadevan and Sridhar (1993) and were expressed as g/100 g fresh roots.…”

Section: Biochemical Analysismentioning

confidence: 99%

Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Panda¹,

Parmanick²,

Ray³

2007

J Food Processing Preservation

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Lactic acid (LA) fermentation has many benefits. It is feasible in small scale, inexpensive, and does not require additives and confers organoleptic characteristics to the foodstuff according to the habits and requirement of the consumers. Sweet potato roots were pickled by lactic fermentation by brining the cut and blanched roots in common salt (NaCl, 2–10%) solution and subsequently inoculated with a strain of Lactobacillus plantarum (MTCC 1407) for 28 days. The treatment with 8–10% brine solution was found to be the most acceptable organoleptically. The final product with 8 and 10% brine solutions had a pH of 2.9–3.0, titratable acidity of 2.9–3.7 g/kg, LA of 2.6–3.2 g/kg and starch of 58–68 g/kg on fresh weight basis. Sensory evaluation rated the sweet potato lacto‐pickle acceptable based on texture, taste, aroma, flavor and aftertaste. Principal component analyses reduced the six original analytical variables to two independent components (factors), which accounted for 92% of the total variations.

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“…One, the enzymatic-gravimetric method, attempts to isolate a fraction of the diet which resists breakdown by digestive enzymes by partially simulating these conditions in the laboratory. An example of this technique is the current official method for measurement of dietary fibre in the USA, the AOAC method (Prosky et al, 1984(Prosky et al, , 1985. The difficulty with such methods is that they do not define a clearly identifiable fraction of the diet, the material recovered gravimetrically containing a mixture of plant cell wall polysaccharides, some starch, Maillard reaction products and an assortment of non-carbohydrate materials including a small amount of lignin.…”

Section: Introductionmentioning

confidence: 99%