Comparison of two methods of fiber analysis of 58 foods
1993
Vollendorf, N.W. | Marlett, J.A.
Nine fruits, 8 grains, 9 legumes 19 vegetables, 6 nuts and seeds, and 7 miscellaneous foods were analyzed for dietary fiber content using two methods of analysis. Fiber values determined using the AOAC method were either similar to or greater than those measured using the Uppsala method. The total fiber contents of the samples were generally similar to what have been reported for other foods in the same food group. Soluble fiber was an average of approximately 15-20% of the total fiber in fruits, vegetables and grains, and < 10% of total fiber in legumes, nuts, and seeds. Pectin and hemicelluloses were major soluble fiber components of fruits and vegetables. Grains contained little pectin. Glucose, representing cellulose, was usually the major (greater than or equal to 50%) neutral sugar in the insoluble fiber fractions of fruits, legumes, and vegetables. Neutral sugars in soluble fiber fractions suggested the presence of arabinogalactan hemicelluloses in fruits and vegetables. Arabinose and xylose were usually the major hemicellulosic sugars in grains. Within a food group the dietary fiber content and composition of the 58 foods were generally similar to those previously analyzed in the same food groups.
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