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Measuring Dietary Fiber in Human Foods
Author(s) -
MARLETT JUDITH A.,
CHESTERS JOAN G.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13414.x
Subject(s) - fiber , chemistry , dietary fiber , food science , starch , chromatography , organic chemistry
Compositions of neutral detergent fiber (NDF) residues and water insoluble fiber fractions extracted by the Southgate method from five foods were determined quantitatively and compared. Neutral saccharide compositions of the two fiber residues, measured by HPLC, were similar for four of the five foods. Uranic acids constituted 4 ‐ 8% of fiber in all foods. When adjustments were made for protein, starch and moisture contents, mean recovery of the two fibers was 97.9 f 3.9%. Gravimetric quantitation of NDF or of a Southgate‐derived insoluble fiber usually yielded a fiber content similar to the chemically determined value, although each of the Southgate residues had to be corrected for starch and/or crude protein content.