Enzymatic-gravimetric determination in foods of dietary fiber as sum of insoluble and soluble fiber fractions: summary of collaborative study.
A collaborative study was conducted on an enzymatic-gravimetric method for determination of total dietary fiber in foods, in which soluble fiber and insoluble fiber are determined separately. Ten collaborators analyzed blind duplicate test samples from 5 food products: turnip, wheat bran, beans canned with tomato sauce, rice, and whole wheat bread. Repeatability and reproducibility relative standard deviations ranged from 1.48 to 14.73% and from 4.13 to 17.94%, respectively. The method was adopted first action by AOAC International.
Health and Welfare Canada, Nutrition Research Division, Ottawa, ON.
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Mongeau
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Brassard
D001939:Bread / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry; D010450:Endopeptidases; D007887:Fabaceae / Q000737:chemistry; D005504:Food Analysis; D005612:Freeze Drying; D005087:Glucan 1,4-alpha-Glucosidase; D007202:Indicators and Reagents; D010946:Plants, Medicinal; D015203:Reproducibility of Results; D012995:Solubility; D014675:Vegetables / Q000737:chemistry; D000516:alpha-Amylases
D004043:Dietary Fiber; D007202:Indicators and Reagents; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase; D010450:Endopeptidases