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Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study.
J Assoc Off Anal Chem. 1988 Sep-Oct; 71(5):1017-23.JA

Abstract

A collaborative study was conducted to determine the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) content of food and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that developed for TDF only, which was adopted official final action by AOAC, except for changing the concentration of buffer and base and substituting hydrochloric acid for phosphoric acid. These changes were made to improve the robustness of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, corn bran, oats, Fabulous Fiber, wheat bran, and a high fiber cereal were analyzed by 13 collaborators. Dietary fiber values (IDF, SDF, and TDF) were calculated as the weight of residue minus the weight of protein and ash. The coefficients of variation (CVs) of both the independent TDF determination and the sum of IDF and SDF were better than 15 and 18%, respectively, with the exception of rice and soy isolate. These 2 foods, however, contained only about 1% TDF. The CVs of the IDF were equally good, except for Fabulous Fiber, for which filtration problems occurred. The CVs for the SDF were somewhat high, but these products had very low SDF content. There was excellent agreement between the TDF determined independently and the TDF determined by summing the IDF and SDF. The method for separate determination of IDF and SDF requires further study. The modifications (changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid) to the official final action method for TDF have been adopted.

Authors+Show Affiliations

Food and Drug Administration, Division of Nutrition, Washington, DC 20204.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

2853153

Citation

Prosky, L, et al. "Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods and Food Products: Interlaboratory Study." Journal - Association of Official Analytical Chemists, vol. 71, no. 5, 1988, pp. 1017-23.
Prosky L, Asp NG, Schweizer TF, et al. Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. J Assoc Off Anal Chem. 1988;71(5):1017-23.
Prosky, L., Asp, N. G., Schweizer, T. F., DeVries, J. W., & Furda, I. (1988). Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. Journal - Association of Official Analytical Chemists, 71(5), 1017-23.
Prosky L, et al. Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods and Food Products: Interlaboratory Study. J Assoc Off Anal Chem. 1988 Sep-Oct;71(5):1017-23. PubMed PMID: 2853153.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. AU - Prosky,L, AU - Asp,N G, AU - Schweizer,T F, AU - DeVries,J W, AU - Furda,I, PY - 1988/9/1/pubmed PY - 1988/9/1/medline PY - 1988/9/1/entrez SP - 1017 EP - 23 JF - Journal - Association of Official Analytical Chemists JO - J Assoc Off Anal Chem VL - 71 IS - 5 N2 - A collaborative study was conducted to determine the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) content of food and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that developed for TDF only, which was adopted official final action by AOAC, except for changing the concentration of buffer and base and substituting hydrochloric acid for phosphoric acid. These changes were made to improve the robustness of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, corn bran, oats, Fabulous Fiber, wheat bran, and a high fiber cereal were analyzed by 13 collaborators. Dietary fiber values (IDF, SDF, and TDF) were calculated as the weight of residue minus the weight of protein and ash. The coefficients of variation (CVs) of both the independent TDF determination and the sum of IDF and SDF were better than 15 and 18%, respectively, with the exception of rice and soy isolate. These 2 foods, however, contained only about 1% TDF. The CVs of the IDF were equally good, except for Fabulous Fiber, for which filtration problems occurred. The CVs for the SDF were somewhat high, but these products had very low SDF content. There was excellent agreement between the TDF determined independently and the TDF determined by summing the IDF and SDF. The method for separate determination of IDF and SDF requires further study. The modifications (changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid) to the official final action method for TDF have been adopted. SN - 0004-5756 UR - https://www.unboundmedicine.com/medline/citation/2853153/Determination_of_insoluble_soluble_and_total_dietary_fiber_in_foods_and_food_products:_interlaboratory_study_ DB - PRIME DP - Unbound Medicine ER -