Simplified Method for the Determination of Total Dietary Fiber and its Soluble and Insoluble Fractions in Foods

Li, Betty W.; Cardozo, Maria S.

doi:10.1007/978-1-4684-5784-1_26

Cited by 3 publications

(4 citation statements)

References 2 publications

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“…1984;Lee 1989). The omission of the proteolysis and the replacement of the heatstable 0: -amylase Termamyl with an autoclaving step, thus making pH adjustments unnecessary, have been suggested (Li and Andrews 1988). However, it was found that autoclaving at uncontrolled pH would certainly lead to excessive fiber solubilization and result in fiber losses caused by degradations and Maillard reactions.…”

Section: Resultsmentioning

confidence: 98%

Evaluation of Dietary Fiber in Potato Crisps: Influence of the Analytical Method Used

Garcimartin

Vidal-Valverde

Martı́nez-Castro

et al. 1995

Journal of Food Quality

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Dietary fiber in ready salted potato crisps was determined by two methods, i.e., the official AOAC method, and the modified method of Englyst, recommended in the U.K. The ultimate aim was to compare the results and to evaluate the advantages and limitations of each method for the analysis of this food in order to obtain a figure to be included on the package. The AOAC method is an enzymatic-gravimetric procedure to determine the total dietary fiber (TLIF). The Englyst method consists of an enzymatic-chemical extraction and fractionation of the nonstarch polysaccharides (NSP) and their subsequent determination as neutral sugars by GLC. We modified the original chromatographic method. The AOAC method gave a value of 5.39 g/lOOg (dry matter) for IDF, and the Englyst method a value of 1.70 g/lOOg (dry matter) for NSP. It is assumed that the gravimetric method gives a higherfiber value than the Englyst method due to a contribution from retrograded starch. For this particular food, the AOAC method is faster and much easier to carry out and does not overestimate dietary fiber, if the resistant starch is regarded as part of it. 'To whom inquiries should be directed, Fax number: 34-1-5644853, Telephone number: 34-1 -5622900 ext.241. Journal of Food Quality IS (1995) 33-43. All Rights Reserved. Copyright I995 by Food & Nutrition Press, Inc. Trumbull, Connecticut. 33 34 M. GARCIMARTIN ETAL.

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Section: Resultsmentioning

confidence: 98%

Evaluation of Dietary Fiber in Potato Crisps: Influence of the Analytical Method Used

Garcimartin

Vidal-Valverde

Martı́nez-Castro

et al. 1995

Journal of Food Quality

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“…4, 1993 or the AOAC method at lOO"C, the hydrolysis data indicated much lower glucose, similar to that from beans gelatinized at 130°C without DMSO. Fractionation of the legume fiber into soluble and insoluble components (Lee et al, 1992;Li and Cardozo, 1990) revealed that resistant starch was mainly in the insoluble fraction. For example, in the case of kidney beans, hydrolysis of the insoluble dietary fiber fraction from the AOAC method, yielded a DFP content of 43.6% as compared to 21.6% for residue from sample which had been treated with DMSO.…”

Section: Methodsmentioning

confidence: 99%

“…The objective of our study was to compare a variety of canned and dried beans (national and store brands) for total dietary fiber content using two enzymatic-gravimetric methods: an official AOAC method (Lee et al, 1992) and a simplified method (Li and Andrews, 1988).…”

Section: Introductionmentioning

confidence: 99%

“…In nationwide samplings of grocery stores, canned and packaged dry beans, peas, and lentils constituted 18% of purchase volume of all processed-vegetables between 1984 and 1988, with an increase to 18.5% in 1989. Meanwhile, legumes have also gained popularity in restaurants (Morrow 1991 (Li and Andrews, 1988) with some modifications as follows; samples were autoclaved at 130°C instead of 121"C, and amyloglucosidase (3 mg/sample) from Bochringer-Mannheim (#208-469) was used. With this enzyme no blank correction was necessary.…”

Section: Introductionmentioning

confidence: 99%

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Simplified Enzymatic‐gravimetric Method for Total Dietary Fiber In Legumes Compared with a Modified AOAC Method

Cardozo

1993

Journal of Food Science

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Sample preparationTwo methods (an AOAC and a simplified enzymatic-gravimetric method) were used to analyze seven types of canned legumes and eight cooked legumes. Total dietary fiber (TDF) of the canned products ranged between 17% and 23% (dry basis) for chick peas, Great Northern beans, kidney beans, pinto beans, pork & beans, vegetarian beans in tomato sauce, and 27-31% for wax beans. These values were comparable for both methods. However, results on cooked legumes were very different between methods. TDF values for several types of beans and peas were higher and ranged between 31% and 5.5% by the AOACITris-Mes buffer method as compared to 17% and 29% using the simplified method. Chemical analysis of dietary fiber residues showed the major difference between the methods was in the extent of starch removal as affected by starch gelatinization.Canned beans. Beans were drained (except for kidney beans and beans in sauce) and homogenized using a food processor (Cuisinart Model DLC-8, Cuisinarts, Inc. Greenwich, CT). Portions were rcmoved for moisture determination and rest of the samples were lyophilized. Dried samples were then ground in a Wiley Mill to pass through a 30 mesh screen. Samples were further dried under vacuum at 60°C and stored at room temperature (-25°C) in air tight containers in a desiccator until analyzed.

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Perturbations of blood chemistry and after the short-term feeding of a fiber supplement in noninsulin dependent diabetic and nondiabetic subjects

Ogunwole

Trout

Osilesi

1992

The Journal of Nutritional Biochemistry

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Simplified Method for the Determination of Total Dietary Fiber and its Soluble and Insoluble Fractions in Foods

Cited by 3 publications

References 2 publications

Evaluation of Dietary Fiber in Potato Crisps: Influence of the Analytical Method Used

Evaluation of Dietary Fiber in Potato Crisps: Influence of the Analytical Method Used

Simplified Enzymatic‐gravimetric Method for Total Dietary Fiber In Legumes Compared with a Modified AOAC Method

Perturbations of blood chemistry and after the short-term feeding of a fiber supplement in noninsulin dependent diabetic and nondiabetic subjects

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