title: [Comparison of some enzymatic methods for dietary fiber determination in foods].
abstract: Comparison of three different enzymatic techniques for dietary fibre determination (Hellendoorn, Asp, AOAC)) in five kinds of food (white bread, rye rolls, white cabbage, carrot and red beet) was the main purpose of this study. It was found that our results obtained by Hellendoorn's method are overestimated and therefore are somewhat doubtful. For this reason the AOAC method can be recommended as more accurate.
authors.affiliation: Zakładu Oceny Zywienia Instytutu Zywienia Człowieka SGGW, Warzawie.
authors.forename: A
authors.initials: A
authors.lastname: Gronowska-Senger
authors.forename: M
authors.initials: M
authors.lastname: Drywień
authors.forename: B
authors.initials: B
authors.lastname: Nowierska
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D010194:Pancreatin / Q000378:metabolism; D010434:Pepsin A / Q000378:metabolism
chemical_list: D004043:Dietary Fiber; D010194:Pancreatin; D010434:Pepsin A
vernacular_title: Porównanie wybranych enzymatycznych metod oznaczania błonnika pokarmowego w zywności.