scholarly journals Determination of Sugars, Starches, and Total Dietary Fiber in Selected High-Consumption Foods

1996 ◽  
Vol 79 (3) ◽  
pp. 718-723 ◽  
Author(s):  
Betty W Li
Keyword(s):  
Dietary Fiber ◽  
Agricultural Research ◽  
Starch Content ◽  
General Scheme ◽  
Gas Liquid Chromatography ◽  
Total Dietary Fiber ◽  
Glucose Determination ◽  
Commercial Laboratory ◽  
High Consumption ◽  
Freeze Dried

Abstract A general scheme has been developed to determine sugars, starches, and total dietary fiber (TDF) in half-gram freeze-dried subsamples of various foods (or wet samples containing about 0.5 g dry matter). Duplicate subsamples are extracted for free sugars with 80% methanol, dried, derivatized to their trimethylsilylated oximes or ethers, and quantitated by gas–liquid chromatography (GLC). Residues after 80% methanol extraction are incubated with a solution containing amyloglucosidase in acetate buffer. Hydrolyzates are centrifuged, and duplicate aliquots are removed for glucose determination by GLC. Starch content is calculated as glucose (g/100 g) × 0.9. Remaining hydrolyzates are diluted with 4 volumes of 95% ethanol, left at room temperature for 1 h, and then filtered through glass crucibles matted with Celite filter aid. The weight of dry residues are corrected for residual crude protein and ash, and the resulting values are taken to be the TDF content of a sample. A variety of high- consumption foods selected by the Nutrient Data Laboratory of the Agricultural Research Service were analyzed for carbohydrate fractions by this method. Values for total sugar and dietary fiber were compared with those obtained by a commercial laboratory using different methods.

Nutritional composition of fruit of four date palm (Phoenix dactylifera L.)cultivars grown in Haryana, India

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Vinita Vinita ◽  
Darshan Punia
Keyword(s):  
Dietary Fiber ◽  
Starch Content ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Reducing Sugar ◽  
Fiber Content ◽  
Crude Fibre ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Date Fruit

The present investigation was conducted to evaluate the nutrient composition of four varieties of date fruit. The results of the study indicated that the variety Shamran had highest protein (2.77%) content and the variety Medjool the lowest (1.88%). Fat and crude fibre contents of date fruit varieties ranged from 0.17 to 0.50% and 1.71 to 2.22%, respectively. The variety Medjool had lowest amount of total soluble sugars (67.49g/100g) and reducing sugar (61.31g/100g). All the varieties of date fruit differed non-significantly among themselves for their non- reducing sugar content. The variety Khadrawi had the highest amount of starch content. Total dietary fiber (11.70g/100g) and soluble dietary fiber (3.34g/100g) were highest in variety Hillawi. All the four varieties of date fruit differed significantly from each other for their total dietary fiber content and soluble dietary fiber content. The varieties Khadrawi (8.46%), Hillawi (8.35%) and Shamran (7.94%) had significantly (p£ 0.05) higher insoluble dietary fiber as compared to variety Medjool (4.25%). The variety Shamran had highest amount of calcium (195.33mg/100g) and zinc (1.81mg/100g). The variety Medjool contained lowest amount of calcium (70.33mg/100g), iron (1.91mg/100g) and potassium (713mg/100g) while the highest amount of phosphorus (52.66mg/100g). A non-significant (p£0.05) difference was observed in magnesium content of all the varieties. Polyphenol content of date fruits from different varieties ranged from 228.79 to 253.21 mg/100g.

Determination of Total Dietary Fiber in Foods and Products with Little or No Starch, Nonenzymatic-Gravimetric Method: Collaborative Study

1994 ◽  
Vol 77 (3) ◽  
pp. 687-689 ◽  
Author(s):  
Betty W Li ◽  
Maria S Cardozo
Keyword(s):  
Standard Deviation ◽  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Simple Procedure ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Total Dietary Fiber ◽  
Freeze Dried ◽  
Relative Standard

Abstract A collaborative study was conducted to validate a nonenzymatic-gravimetric method for the determination of total dietary fiber (TDF) of samples containing little or no starch such as most fruits, and vegetables and many purified polysaccharides. This simple procedure involves suspension of freeze-dried, ground samples in deionized water and incubation at 37°C for 90 min, followed by pre-cipitation with 4 volumes of 95% ethanol. The weight of the dilute alcohol-insoluble residues after correcting for crude protein and ash corresponds to the TDF content of the sample. Six samples in blind duplicate (apples, apricots, cabbage, carrots, onions, and soy fiber) were sent with Celite to 10 laboratories. The reproducibility relative standard deviation (RSDr) of the TDF values for 9 laboratories ranged from 2.92 to 6.25%. The repeatability standard deviation (RSDr) for the 9 laboratories ranged from 1.50 to 2.70%. The method has been adopted first action by AOAC INTERNATIONAL.

Effect of Enzymatic Extraction Treatment on Physicochemical Properties, Microstructure and Nutrient Composition of Tartary Buckwheat Bran: A New Source of Antioxidant Dietary Fiber

2011 ◽  
Vol 396-398 ◽  
pp. 2052-2059 ◽  
Author(s):  
Xiao Li Zhou ◽  
Yun Fang Qian ◽  
Yi Ming Zhou ◽  
Rui Zhang
Keyword(s):  
Dietary Fiber ◽  
Starch Content ◽  
Extraction Process ◽  
Tartary Buckwheat ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Enzymatic Extract ◽  
Total Dietary Fiber ◽  
Swelling Capacity ◽  
Saxs Analysis

The effect of enzymatic treatment with amylase and cellulase on Tartary Buckwheat (F. tataricum Gaertn) bran dietary fiber was evaluated by studying its chemical composition, physicochemical property and microstructure. Tartary buckwheat bran flour, obtained from residues of tartary buckwheat processing exhibited high contents of dietary fiber (44.2±0.3%), starch (31.94±0.27%), lipid (5.18±0.14%) and total ash (2.91±0.04%), and a low level of crude protein (3.12±0.11%). The contents of hemicellulose, cellulose and klason lignin were 23.80±0.21%, 17.48±0.25% and 4.06±0.21%, respectively. Total polyphenols and total flavonoids contents were 13.32mg GAE/g and 37.43mg RE/g, respectively. The water holding capacity (WHC) and swelling capacity (SC) were 2.22±0.07 g/g and 2.33±0.10 mL/g. After the extraction process with amylase, the dietary fiber, total polyphenols, total flavonoids contents of crude enzymatic extract were increased to 83.5±0.27%, 27.61 mg GAE/g, 52.14 mg RE/g, respectively. Its WHC and SC also grew up to 2.38±0.12 g/g and 4.67±0.09 mL/g, while the starch content was decreased significantly. The crude enzymatic extract from tartary buckwheat bran was modified by cellulase. After the modification treatment, the increasing proportion of soluble dietary fiber (SDF) against total dietary fiber (TDF) was detected, and its WHC and SC also grew up to 2.58±0.11 g/g and 5.13±0.12 mL/g respectively. By Small angle X-ray scattering (SAXS) analysis, it was also learned that the size of DF particles were decreased, which had a positive correlation with WHC and SC. The SEM photos showed that the modification processing increased the surface area of DF.

scholarly journals Physicochemical properties, nutritional value, and sensory quality of cassava (Manihot esculenta Crantz) rice-like grains

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1623-1629
Author(s):  
W.A. Hurtada ◽  
A.S.A. Barrion ◽  
M.F.R. Nguyen-Orca ◽  
A.T.O. Orillo ◽  
R.L.J. Magpantay ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Starch Content ◽  
Calcium Content ◽  
The Philippines ◽  
Manihot Esculenta Crantz ◽  
Total Dietary Fiber ◽  
Intermediate Temperature Range ◽  
Study Results ◽  
Nutritional Qualities

Cassava is one of the staple food crops grown in tropical and subtropical countries, including the Philippines. It is a cheap source of energy-dense food packed with minerals and vitamins comparable to those of many legumes. The purpose of the study was to investigate the physicochemical, nutritional, and sensory properties of cassava utilized as rice-like grains (RLGs). Four cassava varieties namely Lakan 1, Lakan 2, Rajah 4, and Binulak were utilized in the study. Results revealed that the products fall under the category of hard gel consistency. Lakan 1 had high gelatinization temperature (>74°C) while the other three gelanitized within the intermediate temperature range (70- 74°C). Lakan 1 had the highest moisture content (46.70%), Lakan 2 had the highest fat content (8.95%), whereas varieties with highest carbohydrate content are Rajah 4 (52.09%) and Binulak (52.11%). While all four varieties were similar in terms of other nutritional qualities: protein (1.18-1.32%), ash (0.35-0.81%), fiber (0.99-1.32%), Calcium (27.56- 28.62%), and Zinc (0.23-0.32%). In terms of carbohydrate profile, Lakan 2 had the highest starch content (71.33%), lowest amylose (17.4%), highest amylopectin (53.93%), highest estimated glycemic index (60.49, moderate GI), and lowest total dietary fiber (4.4%). The rice-like grains made from cassava were superior to rice in terms of its higher calcium content (28 mg/100 g), lower glycemic index, greater total dietary fiber (4.4- 5.4%), and longer shelf-life (11 months). Among the varieties, Rajah 4 was found to be exceptional in terms of the properties mentioned and was most liked by panelists

scholarly journals Importance of Enzyme Purity and Activity in the Measurement of Total Dietary Fiber and Dietary Fiber Components

2000 ◽  
Vol 83 (4) ◽  
pp. 997-1005 ◽  
Author(s):  
Barry V McCleary
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Acid Hydrazide ◽  
Degree Of Polymerization ◽  
Total Dietary Fiber ◽  
Plant Materials ◽  
Glucose Determination ◽  
Free Glucose ◽  
Fiber Components ◽  
Hydrolyzing Enzymes

Abstract A study was made of the effect of the activity and purity of enzymes in the assay of total dietary fiber (AOAC Method 985.29) and specific dietary fiber components: resistant starch, fructan, and β-glucan. In the measurement of total dietary fiber content of resistant starch samples, the concentration of α-amylase is critical; however, variations in the level of amyloglucosidase have little effect. Contamination of amyloglucosidase preparations with cellulase can result in significant underestimation of dietary fiber values for samples containing β-glucan. Pure β-glucan and cellulase purified from Aspergillus niger amyloglucosidase preparations were used to determine acceptable critical levels of contamination. Sucrose, which interferes with the measurement of inulin and fructooligosaccharides in plant materials and food products, must be removed by hydrolysis of the sucrose to glucose and fructose with a specific enzyme (sucrase) followed by borohydride reduction of the free sugars. Unlike invertase, sucrase has no action on low degree of polymerization (DP) fructooligosaccharides, such as kestose or kestotetraose. Fructan is hydrolyzed to fructose and glucose by the combined action of highly purified exo- and endo-inulinases, and these sugars are measured by the p-hydroxybenzoic acid hydrazide reducing sugar method. Specific measurement of β-glucan in cereal flour and food extracts requires the use of highly purified endo-1,3:1,4 β-glucanase and A. niger β-glucosidase. β-Glucosidase from almonds does not completely hydrolyze mixed linkage β-glucooligosaccharides from barley or oat β-glucan. Contamination of these enzymes with starch, maltosaccharide, or sucrose-hydrolyzing enzymes results in production of free glucose from a source other than β-glucan, and thus an overestimation of β-glucan content. The glucose oxidase and peroxidase used in the glucose determination reagent must be essentially devoid of catalase and α- and β-glucosidase.

International Survey on Dietary Fiber: Definition, Analysis, and Reference Materials

1995 ◽  
Vol 78 (1) ◽  
pp. 22-36 ◽  
Author(s):  
Sungsoo C Lee ◽  
Leon Prosky
Keyword(s):  
Quality Control ◽  
Liquid Chromatography ◽  
Dietary Fiber ◽  
Reference Materials ◽  
Analytical Methods ◽  
Gas Liquid Chromatography ◽  
Nutrition Labeling ◽  
International Survey ◽  
Total Dietary Fiber ◽  
Nutrition Research

Abstract An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The survey finds that dietary fiber is generally defined as polysaccharides and lignin that are not hydrolyzed by human alimentary enzymes. Support is strong for expansion of the definition to include oligosaccharides that are resistant to hydrolysis by human alimentary enzymes. Among techniques for nutrition labeling and quality control, enzymatic-gravimetric methods get the highest support. For nutrition research, more detailed methods such as gas-liquid chromatography and liquid chromatography were considered more appropriate. Respondents support labeling of total, soluble, and insoluble dietary fiber or total dietary fiber alone as sufficient for nutrition labeling of food packages. However, for nutrition research, detailed analytical methods, improvements in accuracy (i.e., closer simulation of in vitro techniques to conditions of human gastrointestinal tract), and improvements in precision and simplicity are suggested. Less than 20% of the participants use reference materials for dietary fiber analysis.

scholarly journals Measurement of Sugars and Starches in Foods by a Modification of the AOAC Total Dietary Fiber Method

1999 ◽  
Vol 82 (3) ◽  
pp. 759-765 ◽  
Author(s):  
James L Casterline ◽  
Carolyn J Oles ◽  
Yuoh Ku
Keyword(s):  
Dietary Fiber ◽  
High Performance ◽  
Solid Phase ◽  
Starch Content ◽  
Processed Food ◽  
Total Dietary Fiber ◽  
Aoac Method ◽  
Nutrition Facts Panel ◽  
Refractive Index Detector

Abstract A separation scheme for the determination of sugars and starch in processed food was developed. It is based on AOAC Method 985.29 for total dietary fiber with these modifications: carbohydrate starches are separated into soluble and insoluble fractions before they are hydrolyzed; acetonitrile is used instead of ethanol to separate sugars from enzyme-resistant carbohydrates, proteins, and other macromolecules; and a solid-phase extraction filter is included to remove substances that interfere with high-performance liquid chromatography (HPLC). Recovery studies indicate a >97% sugar recovery. Twenty foods were analyzed. After enzymatic hydrolysis, fructose, glucose, sucrose, maltose, and lactose were extracted and determined by HPLC using a refractive index detector. Starch content was calculated from the increase in the amount of glucose. The results were compared with values listed on the “Nutrition Facts” panel for that food. The analyzed amounts of sugars and starches were 73–96% of declared values.

Total Dietary Fiber Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin (The Uppsala Method): Collaborative Study

1995 ◽  
Vol 78 (4) ◽  
pp. 1030-1044 ◽  
Author(s):  
Olof Theander ◽  
Per Åman ◽  
Eric Westerlund ◽  
Roger Andersson ◽  
Dan Pettersson
Keyword(s):  
Dietary Fiber ◽  
Uronic Acid ◽  
Free Acid ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Insoluble Residue ◽  
Gas Liquid Chromatography ◽  
Neutral Sugar ◽  
Klason Lignin ◽  
Total Dietary Fiber

Abstract A joint AOAC/American Association of Cereal Chemists (AACC) collaborative study was conducted to determine by the Uppsala method the dietary fiber content and its composition in various foods. The method includes preparation of a residue by treatment with thermostable α-amylase and amyloglucosidase and then ethanol precipitation of solubilized dietary fiber components while leaving low-molecular weight carbohydrates in solution. After acid hydrolysis of residue, neutral polysaccharide residues are determined as alditol acetates by gas-liquid chromatography, uronic acid residues are determined by colorimetry, and ash-free acid-insoluble residue (Klason lignin) is determined gravimetrically. Total dietary fiber, including enzyme-resistant starch, is calculated as the sum of nonstarch polysaccharide residues and Klason lignin. Nine laboratories completed the study, analyzing in duplicate 8 unknown dried products that included 4 cereal products, green peas, potato fiber, carrots, and apples. Total dietary fiber contents of products tested ranged from 4.6 to 84.3%, with an average RSDR value of 8.4% (range, 4.8–11.1%). Total neutral polysaccharide residues ranged from 3.8 to 64.1%, with an average RSDR value of 7.5% (range, 5.4–10.5%). Individual neutral sugars (rhamnose, arabinose, xylose, mannose, galactose, and glucose) and uronic acid residues present at more than 1% generally had good RSDR values (3.3– 22.8%), whereas, as expected for Klason lignin, only the wheat bran sample with a high content (16%) had an excellent RSDR value (5.0%). The gas chromatographic-colorimetric-gravimetric method (Uppsala method) for determination of total dietary fiber (as neutral sugar residues, uronic acid residues, and Klason lignin) has been adopted first action by AOAC INTERNATIONAL.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Sign in / Sign up

Export Citation Format

Share Document