Enzymatic determination of the indigestible residue (dietary fibre) content of human food

1975 ◽  
Vol 26 (10) ◽  
pp. 1461-1468 ◽  
Author(s):  
Emile W. Hellendoorn ◽  
Maria G. Noordhoff ◽  
Johan Slagman
Keyword(s):  
Dietary Fibre ◽  
Fibre Content ◽  
Human Food ◽  
Enzymatic Determination ◽  
Dietary Fibre Content

scholarly journals Problematika določanja vsebnosti prehranske vlaknine – vpliv frakcije mletja in načina mešanja vzorca

2018 ◽  
Vol 111 (1) ◽  
pp. 111
Author(s):  
Blaž FERJANČIČ ◽  
Jasna BERTONCELJ
Keyword(s):  
Dietary Fibre ◽  
Accurate Determination ◽  
Food Composition ◽  
Fibre Content ◽  
Beneficial Effects ◽  
New Methods ◽  
Preparation Step ◽  
Aoac Method ◽  
Dietary Fibre Content

Dietary fibre is an important constituent of a healthy diet, composed of non-digestible carbohydrates and lignin. Over the last decades dietary fibre has gained importance for human nutrition, due to its beneficial effects on health. In addition to classical enzyme-gravimetric methods, new methods for the determination of total, insoluble and soluble dietary fibres in foods have recently been developed, but have not yet been fully implemented for use. For the purpose of creating food composition databases and for food labelling, the classical AOAC 985.29 and 991.43 methods are still widely used. The methods are enzyme-gravimetric and therefore sensitive to enzyme kinetics. The aim of the study was to investigate the effect of milling fraction and mixing of the sample on dietary fibre content determined with the AOAC method 991.43. The results showed that milling fraction significantly influences the content of dietary fibre, especially in unprocessed or slightly processed cereals, the mixing acts synergistically with milling. According to the results it is proposed to mill the sample between 200 and 500 μm. For accurate determination of dietary fibre content, it is necessary to prepare the sample correctly, since the AOAC 991.43 method is, despite its robustness, sensitive during the sample preparation step.

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

2017 ◽  
Vol 77 ◽  
pp. 97-101 ◽  
Author(s):  
Ewa Pejcz ◽  
Anna Czaja ◽  
Agata Wojciechowicz-Budzisz ◽  
Zygmunt Gil ◽  
Radosław Spychaj
Keyword(s):  
Dietary Fibre ◽  
Fibre Content ◽  
Wheat Bread ◽  
Naked Barley ◽  
Dietary Fibre Content
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