Determination of fiber, starch, and total carbohydrate in snack foods by near-infrared reflectance spectroscopy
1985
Baker, Doris
A rapid spectroscopic method is used to determine the fiber, starch, and total carbohydrate content of salty snack foods (potato chips, corn chips and extruded snacks, popcorn, crackers, and pretzels). A total of 89 samples were examined by this method in a nation-wide sampling. The method is based on near-infrared light reflectance from each item examined. Values predicted for fiber and starch were related to those obtained from standard methods (AACC method 32-20 for insoluble dietary fiber; gas chromatography for starch). The predicted values correlated with values obtained from the standard methods in the order of 0.83, 0.95, and 0.95 for fiber, starch, and total carbohydrate. The analytical procedure is delineated and the study results are summarized. Popcorn had the highest mean fiber content, while crackers and pretzels had the highest mean level of starch. (wz)
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