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Development of a method to measure dietary fibre in oranges
Author(s) -
Dovell C. J.,
Harris N. D.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330210
Subject(s) - pectin , food science , dietary fibre , chemistry , residue (chemistry) , pepsin , digestion (alchemy) , chromatography , enzyme , biochemistry
A method to measure dietary fibre in oranges has been developed. Pectin was extracted from the food sample using heat, acid and a cation‐exchange resin. This was followed by enzymic digestions, using pepsin and pancreatin, of the remaining residue. Optimal levels of resin, pH, time and temperature for maximum pectin extraction were found. Optimal levels of enzymes and pH for maximal enzyme digestion was also found. Other food products tested for dietary fibre content were: cauliflower, oranges, pole beans, carrots and whole wheat flour. Values found were greater than those for other fibre analyses; however, most other methods fail to measure the water‐soluble indigestible components, such as pectin.