Analysis of total dietary fiber: the collaborative study
1986
Prosky, L.
The methodology and results are reported of an interlaboratory collaborative study (sponsored by the AOAC) for the determination of total dietary fiber (TDF) in 13 foods by 32 laboratories. The method is based on enzymatic digestion of duplicate samples of dried, fat-extracted foods, followed by the addition of ethanol to precipitate the soluble dietary fiber. The total residue is then filtered, washed with ethanol and acetone, dried, and weighed. One of the duplicates is analyzed for protein, while the other is incinerated at 525 degrees C to determine the ash content. The TDF is determined as the weight percentage of the residue corrected for protein and ash. Mean percent TDF values (ranging from 3.1 percent for white wheat flour to 89.0 percent for corn bran) and the interlaboratory coefficients of variation (ranging from 3 percent (corn bran) to 101 percent (soy isolate)) are reported. The study results and related literature findings are discussed.(wz)
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