Importance of Cooking Temperature and Pancreatic Amylase in Determination of Dietary Fiber in Dried Legumes

1995 ◽  
Vol 78 (6) ◽  
pp. 1444-1449 ◽  
Author(s):  
Roger Mongeau ◽  
René Brassard
Keyword(s):  
Dietary Fiber ◽  
Rapid Method ◽  
Dry Matter ◽  
Pancreatic Amylase ◽  
Total Dietary Fiber ◽  
Cooking Temperature ◽  
Navy Beans ◽  
Lima Beans ◽  
Cooking Conditions

Abstract Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95°C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P ≤ 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P ≤ 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120°C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95°C, TDF values by method B (up to 34.7 ± 1.4%) and C (up to 39.8 ± 0.3%) were unpredictable, but autoclaving at 120°C reduced them to about 22%. Incorporation of a pan-creatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120°C) fully restored agreement among methods A-C.

Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

1992 ◽  
Vol 75 (3) ◽  
pp. 395-416 ◽  
Author(s):  
Sungsoo C Lee ◽  
Leon Prosky ◽  
Jonathan W De Vries
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Tris Buffer ◽  
Total Dietary Fiber ◽  
Method Performance ◽  
Insoluble Dietary Fiber ◽  
Heat Stable ◽  
Assay Precision

Abstract A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

scholarly journals Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Anna Korus ◽  
Emilia Bernaś ◽  
Jarosław Korus
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Dry Matter ◽  
Raw Materials ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Total Dietary Fiber ◽  
Health Promoting ◽  
High Level

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined ( L ∗ , a ∗ , b ∗ , C ∗ , and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red ( a ∗ ) and yellow ( b ∗ ) were the dominant colors, with values of L ∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

scholarly journals A Simplified Modification of the AOAC Official Method for Determination of Total Dietary Fiber Using Newly Developed Enzymes: Preliminary Interlaboratory Study

2007 ◽  
Vol 90 (1) ◽  
pp. 225-237 ◽  
Author(s):  
Kenichiro Kanaya ◽  
Shusaku Tada ◽  
Bunpei Mori ◽  
Rie Takahashi ◽  
Sachie Ikegami ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Enzymatic Digestion ◽  
Interlaboratory Study ◽  
Total Dietary Fiber ◽  
Stabilizing Agents ◽  
Modified Method ◽  
Relative Standard ◽  
Aoac Method ◽  
Standard Deviations

Abstract A preliminary interlaboratory study was conducted to evaluate the validity of the modified AOAC method for determination of total dietary fiber by Tada and Innami, in which the 3-step enzymatic digestion process in AOAC Method 991.43 is modified to a 2-step process without pH adjustment. Total dietary fiber contents in 8 representative foodstuffs were measured using both the original AOAC Method 991.43 and the modified method in 6 research facilities in Japan. Repeatability relative standard deviations, reproducibility relative standard deviations, and Horwitz ratio values from the modified method were equivalent to those from AOAC Method 991.43, except in the rice sample. However, this exceptional case shown in the modified method was entirely dissolved by the addition of α-amylase stabilizing agents. The modified method, which shortens the process of enzymatic digestion from 3 to 2 steps and in which only reaction temperature is adjusted under the same pH, was found not only to give accurate values comparable to the original method, but also to substantially reduce the labor required by the laboratory staff in the process of routine analysis. This study revealed that the validity of the modified method was further ensured by adding α-amylase stabilizing agents to the reaction system.

Simplified Method for Determination of Total Dietary Fiber in Foods

1988 ◽  
Vol 71 (5) ◽  
pp. 1063-1064
Author(s):  
Betty W Li ◽  
Karen W Andrews
Keyword(s):  
Dietary Fiber ◽  
Incubation Period ◽  
Gravimetric Method ◽  
Food Samples ◽  
Total Dietary Fiber ◽  
Collaborative Studies ◽  
Simplified Method ◽  
Good Agreement

Abstract A simplified method, based on the same principles as the AOAC enzymatic-gravimetric method for determining total dietary fiber (TDF) (43.A14-43.A20), has been tested on 12 food samples which had been used in other collaborative studies. TDF values obtained in our laboratory for these 2 methods were in good agreement (y = 0.96x + 0.39; r = 0.999). The simplified method uses a single incubation period and only 1 enzyme (amyloglucosidase), and thus yields smaller blank and ash corrections but a higher protein correction.

scholarly journals Determination of Total Dietary Fiber in Selected Foods Containing Resistant Maltodextrin by a Simplified Enzymatic-Gravimetric Method and Liquid Chromatography: Interlaboratory Study in China

2008 ◽  
Vol 91 (3) ◽  
pp. 614-621 ◽  
Author(s):  
Boqiang Fu ◽  
Jing Wang ◽  
Jean Michel Roturier ◽  
Zhiyu Tang ◽  
Huan Li ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Interlaboratory Study ◽  
National Standard ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Modified Method ◽  
Resistant Maltodextrin ◽  
Aoac Official ◽  
Aoac Official Method

Abstract An interlaboratory study was conducted in China to validate the modified AOAC Official Method 2001.03 for the determination of total dietary fiber (TDF) in foods containing resistant maltodextrin (RMD), which will be adopted as the National Standard Method of China. The kind of buffer solution, the volume of filtrate evaporation, the volume of eluent for desalting and residual solution after evaporation, etc. were modified, which had been proved to have acceptable accuracy and precision in the routine assay. TDF contents in 3 representative foods and 2 kinds of RMD ingredient (i.e., NUTRIOSE 06 and NUTRIOSE 10) were measured using the modified method in 6 eligible laboratories representing commercial, industrial, and governmental laboratories in China. The results of the interlaboratory study indicated that the intralaboratory repeatability, interlaboratory reproducibility, and precision of the modified method are adequate for reliable analysis of TDF in food containing RMD, as well as resistant dextrin. Compared to AOAC Official Method 2001.03, the modified method is time- and cost-saving.

Urea Enzymatic Dialysis Procedure for Determination of Total Dietary Fiber

1989 ◽  
Vol 72 (4) ◽  
pp. 677-681
Author(s):  
Joseph L Jeraci ◽  
Betty A Lewis ◽  
J Peter ◽  
Van J Soest ◽  
James B Robertson
Keyword(s):  
Dietary Fiber ◽  
Crude Protein ◽  
Gravimetric Method ◽  
New Method ◽  
Locust Bean Gum ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Aoac Method ◽  
Locust Bean

Abstract A method that uses urea and enzymes for determination of total dietary fiber (TDF) in foods has been developed and compared with the AOAC enzymatic-gravimetric method (43.A14-43.A20). In the evaluation, results for crude protein and ash contamination were higher by the AOAC method, particularly for samples that form gels during ethanol precipitation. The new urea enzymatic dialysis (UED) method quantitatively recovered, with less variation, more of the purified and semipurified dietary fiber products. TDF recoveries for carboxymethylcellulose and locust bean gum were 98% (SD 3.3) and 95% (SD 6.1) by the AOAC method and 99% (SD 1.0) and 100% (SD 0.6) by the UED method, respectively. The UED method was the more effective in removing starch. For kale samples, starch recovery was 3.5 and 0.2% from TDF residues obtained using the AOAC and UED methods, respectively. Differences were not significant among replicate values for determination of TDF in foods by the UED method (P >0.01). Preliminary studies suggest that the new method can separately determine soluble and insoluble dietary fiber. The data indicate that the UED method is more precise and accurate than the AOAC method.

Sign in / Sign up

Export Citation Format

Share Document