Rapid Integrated Method for Total Dietary Fiber

2021 ◽  
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
High Performance ◽  
Enzymatic Digestion ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Integrated Method ◽  
Intestinal Digestion

This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

scholarly journals Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16

2019 ◽  
Vol 102 (1) ◽  
pp. 196-207 ◽  
Author(s):  
Barry V McCleary ◽  
N Ames ◽  
J Cox ◽  
S Iilians ◽  
Y Jin ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Plant Materials ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
The Past ◽  
Aoac Method

Abstract A method for measurement of total dietary fiber (TDF) has been validated. This method is applicable to plant materials, foods, and food ingredients as consumed, consistent with the 2009 CODEX definition (ALINORM 09/32/REP), and measures insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), comprising SDF that precipitates in the presence of 78% ethanol (SDFP) and SDF that remains soluble in the presence of 78% ethanol (SDFS). The method is an update of AOAC Method 2009.01 and addresses each of the issues identified by analysts in using that method over the past 8 years. A total of 13 laboratories participated in the study, with all laboratories returning valid assay data for most of the 16 test portions (8 blind duplicates) consisting of samples with a range of content of traditional dietary fibers, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 6.90 to 60.37 g/100 g. TDF was calculated as the sum of IDF plus SDFP measured gravimetrically and SDFS measured by HPLC. The repeatability SD ranged from 0.27 to 0.76 g/100 g, and the reproducibility SD ranged from 0.54 to 3.99 g/100 g. The RSDr ranged from 1.22 to 6.52%, and the RSDR ranged from 2.14 to 10.62%.

scholarly journals Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4739 ◽  
Author(s):  
Mariem Haj Romdhane ◽  
Hassiba Chahdoura ◽  
Lillian Barros ◽  
Maria Inês Dias ◽  
Rúbia Carvalho Gomes Corrêa ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Dietary Fiber ◽  
High Performance ◽  
Biological Activities ◽  
Biological Evaluation ◽  
Abelmoschus Esculentus ◽  
Volatile Components ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber

The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3-O-glucoside being the majority phenolic component, followed by quercetin-O-pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity.

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

scholarly journals The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 906-916
Author(s):  
Y. Welli ◽  
M. Agnes ◽  
P. Yudi ◽  
M. Yustinus
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Fiber Content ◽  
Total Phenolic ◽  
Organoleptic Properties ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals NILAI INDEKS GLIKEMIK PRODUK OLAHAN GEMBILI (Dioscorea esculenta)

2014 ◽  
Vol 8 (2) ◽  
pp. 145 ◽  
Author(s):  
Rimbawan Rimbawan ◽  
Resita Nurbayani
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Fiber Content ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Nutrient Contents ◽  
Insoluble Dietary Fiber ◽  
Three Stages ◽  
Index Value ◽  
One Way Anova

<p>The objective of this research was to analyze the glycemic index values of gembili products. The research consisted of three stages covered: (1) processing of gembili into three treatments (boiled, steamed, and fried), (2) analyzing of nutrient contents in gembili products, (3) measuring of glycemic index of three processed food. Moisture content (wet based/wb) in boiled, steamed and fried gembili were 68.09%, 62.11%, and 49.09% respectively. Ash content (dry based/db) in boiled, steamed and fried gembili were 1.62%, 2.15%, and 2.13% respectively. Fat content (dry based/db) were 0.63%, 0.37% and 7.75%, while protein content (dry based/db) were 3.71%, 2.99%, and 4.25%. Insoluble dietary fiber content (dry based/db) between 11.79% to 13.43%, while was higher than soluble dietary fiber content (dry based/db) between 5.84% to 10.88%. Total dietary fiber content (dry based/db) in boiled, steamed and fried gembili were 19.01%, 18.15%, and 24.30% respectively, while carbohydrate by difference content (dry based/db) were 91.05%, 93.33%, and 88.88% respectively. The results of this study indicated that all glycemic index values of gembili products were high (&gt;70). Glycemic index values gembili boiled, steamed, and fried gembili were 85.56, 87.56, and 83.61 respectively. Analysis of variance test One Way ANOVA showed that those treatments did not significantly affect the glycemic index value (p&gt; 0.05).</p>

Determination of Insoluble and Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

1992 ◽  
Vol 75 (2) ◽  
pp. 360-367 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Dry Weight ◽  
Food Products ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Brussels Sprouts ◽  
Insoluble Dietary Fiber ◽  
Relative Standard

Abstract A collaborative study was conducted to validate a method to determine the Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that for determining total dietary fiber, which was adopted as final action by AOAC and further modified to Include changes in the concentration of buffer and base and substitution of hydrochloric acid for phosphoric acid. Thirty-nine collaborators were each sent 7 test samples In a staggered design for duplicate blind analysis. They were also sent a standard containing 4.3-5.4% IDF and 1.5-2.7% SDF. The 22 foods that were analyzed for IDF and SDF were cabbage, carrots, French beans, kidney beans, butter beans, okra, onions, parsley, chick peas, brussels sprouts, barley, rye flour, turnips, soy bran, wheat germ, raisins, Callmyrna figs, prune powder, Black Mission figs, apple powder, peach powder, and apricot powder. Both IDF and SDF values were calculated as the weight of residue minus the weight of protein and ash reported on a dry weight basis. The reproducibility relative standard deviation (RSDR) of the IDF results ranged from 3.68 to 19.44% for the foods analyzed; almost half the test samples had an RSDR &lt;10%. The RSDR values for the SDF results were somewhat higher. Approximately 50% of the foods analyzed had an RSDR &gt;20%, and 45% had an RSDR between 10 and 20%. An RSDR approaching 45% was calculated for the 2 test samples with the lowest SDF content, 1.35 and 1.90%. Raisins and prune powder had high RSDR values for both SDF and IDF. A major reason for high RSDR values seems to be filtration problems, which are avoidable by analyzing 0.5-0.25 g test samples. The method for the determination of SDF requires further study, but the method for the determination of IDF was adopted first action by AOAC International.

Determination of Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

1994 ◽  
Vol 77 (3) ◽  
pp. 690-694 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Food Products ◽  
Green Beans ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Relative Standard

Abstract A collaborative study was conducted to determine the soluble dietary fiber (SDF) content of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that employed for determining total dietary fiber (TDF), 985.29, and the method for insoluble dietary fiber (IDF), 991.42. Ten laboratories were each sent 13 test samples (6 blind duplicates and 1 standard [green beans] containing 29-33% TDF, 19-23% IDF, and 8-13% SDF) and were instructed to assay for IDF, SDF, and TDF independently. Included in the package were the 3 enzymes, namely alpha-amylase, amyloglucosidase, and protease, and the filter aid Celite, which was thought to be the major cause of high reproducibility relative standard deviation (RSDR) values for SDF obtained in a previous collaborative study. The foods to be analyzed were apricots, carrots, chickpeas, onions, raisins, and the sugar beet fiber Fibrex™. IDF, TDF, and SDF were calculated as the weight of residue minus the weight of protein and ash on a dry weight basis. RSDR values of the IDF results averaged 8.02%, with only 1 food having an RSDR &gt;10%. The RSDR values for the TDF results averaged 4.97%, and all foods had an RSDR &lt;7%. Although the RSDR values for SDF averaged 14.17%, 4 of the 6 foods had an RSDR &lt;10%, and 1 of the 2 remaining foods that had a high RSDR had an SDF content of only 1.2%. In all cases, the RSDR values of the SDF content of the foods were less than the values for the same foods analyzed in a previous collaborative trial. The enzymatic-gravimetric method for the determination of SDF was adopted first action by AOAC INTERNATIONAL.

scholarly journals PENGARUH METODE DAN SUHU BLANCHING TERHADAP PERSENYAWAAN SERAT BATANG PISANG SEBAGAI BAHAN BAKU PEMBUATAN ARES

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 609
Author(s):  
Arin Tria Agustin
Keyword(s):  
Dietary Fiber ◽  
Fiber Content ◽  
Crude Fiber ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content ◽  
Combination Of Methods ◽  
Banana Stem

ABSTRACT This study aims to determine the combination of methods and temperature of blanching treatment on crude fiber content, total dietary fiber, insoluble dietary fiber content and soluble dietary fiber content of banana steam as raw material of ares. The experimental design used in this study was Completely Randomized Block Design (CRBD) factorial with six treatments and three repetitions to obtain 18 samples. The combination of treatment consisted of M1T1 (steaming 75°C), M1T2 (steaming 85°C), M2T1 (boiling 75°C), M2T2 (boiling 85°C), M3T1 (boiling with Na2S2O5 0,1% solution 75°C), M3T2 (boiling with Na2S2O5 0,1% solution 85°C). The result of this study were analyzed using ANOVA (Analysis of Variance) diversity analysis at 5% level using Co-Stat Software. The result that had significant differences were continued to analyzed using Honestly Significant Different Test (BNJ) at 5% real level. The result showed that the combination of methods and temperature of blanching treatment did have a significant effect oncrude fiber content, insoluble dietary fiber content, soluble dietary fiber content dan total dietary fiber content. The best result of banana stem based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 0.5413%, total dietary fiber content 22.059%, insoluble dietary fiber content 19.978% and soluble dietary fiber content 2.081%. The best result of Ares based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 4,321%, total dietary fiber content 46,057%, insoluble dietary fiber content 42,112% and soluble dietary fiber content 3,945%. Keywords: ares, banana stem, blanching, crude fiber, dietary fiber. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu blanching terhadap kadar serat kasar, kadar serat pangan total, kadar serat pangan tidak larut dan kadar serat pangan larut batang pisang sebagai bahan baku pembuatan Ares. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial dengan enam kombinasi perlakuan dan tiga kali pengulangan sehingga diperoleh 18 sampel. Kombinasi perlakuan terdiri dari M1T1 (pengukusan 75°C), M1T2 (pengukusan 85°C), M2T1 (perebusan 75°C), M2T2 (perebusan 85°C), M3T1 (perebusan dengan larutan Na2S2O5 0,1% 75°C), M3T2 (perebusan dengan larutan Na2S2O5 0,1% 85°C). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil terbaik batang pisang berdasarkan mutu nutrisi serat yaitu perlakuan pengukusan 75°C dengan kadar serat kasar 0,5413%, kadar serat pangan tidak larut 19,978%, kadar serat pangan larut 2,081% dan kadar serat pangan total 22,059%. Hasil terbaik pada ares berdasarkan mutu nutrisi serat adalah perlakuan pengukusan pada suhu 75°C dengan kadar serat kasar 4,321%, serat pangan total 46,057%, serat pangan tidak larut 42,112% dan serat pangan larut 3,945%. Kata kunci: Ares, batang pisang, blanching, serat kasar, serat pangan.

scholarly journals INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY

2017 ◽  
Vol 11 (1) ◽  
pp. 35
Author(s):  
Ertriani Anindya Meiflorisa ◽  
Tejasari Tejasari ◽  
Giyarto Giyarto
Keyword(s):  
Diabetes Mellitus ◽  
Dietary Fiber ◽  
Glycemic Index ◽  
Ash Content ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Nutrient Density ◽  
Sugar Levels ◽  
Low Glycemic Index

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

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