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Determination of Total Dietary Fiber in Foods and Food Products: Collaborative Study
Abstract
A collaborative study was conducted to determine the total dietary fiber (TDF) content of food and food products, using a combination of enzymatic and gravimetric procedures. The method was basically the same as published earlier (/. Assoc. Off. Anal. Chem. (1984) 67,1044- 1052), with changes in the concentration of alcohol and buffers, time of incubation, sample preparation, and some explanatory notes, all with the intent of decreasing the coefficient of variation (CV) of the method. Duplicate blind samples of soy isolate, white wheat flour, rye i bread, potatoes, rice, wheat bran, oats, corn bran, and whole wheat Sour were analyzed by 9 collaborators. TDF was calculated as the weight of the residue minus the weight of protein and ash. CV values of the data from all laboratories for 7 of the samples ranged from 1.56 to 9.80%. The rice and soy isolate samples had CV values of 53.71% and66.25%, respectively; however, each sample contained only about 1% TDF. The enzymatic-gravimetric method for determining TDF has been adopted official first action.
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Citations
Cited by
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Nugent, A. P. (2005) · Nutrition Bulletin · doi:10.1111/j.1467-3010.2005.00481.x · Cited by 715
Fermentation in the human large intestine and the available substrates
Cummings, J. H., & Englyst, H. N. (1987) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/45.5.1243 · Cited by 490
Fiber and nonstarch polysaccharide content and variation in common crops used in broiler diets
Knudsen, K. E. B. (2014) · Poultry Science · doi:10.3382/ps.2014-03902 · Cited by 452
Schatzkin, A., Mouw, T., Park, Y., Subar, A. F., Kipnis, V., Hollenbeck, A., Leitzmann, M. F., & Thompson, F. E. (2007) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/85.5.1353 · Cited by 317
Resistant Starch: Physiological Roles and Food Applications
Sharma, A., Yadav, B. S., & Ritika (2008) · Food Reviews International · doi:10.1080/87559120801926237 · Cited by 242
Metadata
- Authors
- Prosky, L., Asp, N.-G., Furda, I., Devries, J. W., Schweizer, T. F., & Harland, B. F.
- Venue
- Journal of AOAC INTERNATIONAL
- Publisher
- Oxford University Press (OUP)
- Published
- 1985-07-01
- Volume
- 68
- Issue
- 4
- Pages
- 677-679
- ISSN
- 0004-5756 (ISSN-L)
- OpenAlex
- W2243461933
- Cited by
- 698
- References
- 0
- FWCI
- 9.01
- Type
- journal article
- Language
- en
- Open access
- closed
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- Prosky, L., Asp, N.-G., Furda, I., Devries, J. W., Schweizer, T. F., & Harland, B. F. (1985). Determination of Total Dietary Fiber in Foods and Food Products: Collaborative Study. Journal of AOAC INTERNATIONAL. https://doi.org/10.1093/jaoac/68.4.677
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