The two objectives of this research were to compare total dietary fiber values obtained by the AOAC enzymatic-gravimetric method and the Uppsala enzymatic-chemical method for 50 grain and cereal products and to compare the fiber content and composition of foods that are likely to be grouped during n
Determination and validation of dietary fiber in food by the enzymatic gravimetric method
✍ Scribed by Maria Lima Garbelotti; Deise Ap.Pinatti Marsiglia; Elizabeth A.F.S Torres
- Book ID
- 108433805
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 152 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0308-8146
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📜 SIMILAR VOLUMES
Eight nuts (almond, cashew, macadamia, peanut, pecan, pistachio, sunflower, and walnut) were analyzed for total dietary fiber content using a simplified enzymatic-gravimetric method and a AOAC/MES-TRIS buffer method. Mean total dietary fiber values for three brands of each type of nut ranged from \(
Legumes are important sources of dietary fiber. Chick peas, kidney beans, and lentils samples were analyzed by AOAC methods (985.29 and 991.42) and the total dietary fiber content was 17.6, 26.3, and 19.2%, respectively. The main portion, between 68 and 90%, was the insoluble dietary fiber fraction.