Dietary fibre fractions in cereal foods measured by a new integrated AOAC method

Dietary fibre fractions in cereal foods measured by a new integrated AOAC method

► Total dietary fiber (TDF) of cereal foods were measured by AOAC Method 2009.01. ► High and low molecular soluble and insoluble fractions were quantified seperately. ► Inclusion of low molecular weight soluble fibre increased TDF content significantly. ► Updating nutrient databases and labelling wi...

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Mentés helye:
Bibliográfiai részletek
Forrás:Food chemistry , ISSN 0308-8146; Évf. 140; sz. 3; pp. 586 - 589
Alternatív cím(ek):Food Chem
Szerző:
Hollmann, Juergen
Közreműködő(k):
Themeier, Heinz
Neese, Ursula
Lindhauer, Meinolf G.
Formátum: folyóiratcikk
Nyelv:angol
Megjelenés: 2013-10-01
Tárgyszavak:
AOAC Method 2009.01
Biological and medical sciences
Bread - analysis
breads
Cereal fibre
Codex Alimentarius
Databases, Factual
dietary fiber
Dietary Fiber - analysis
Edible Grain - chemistry
Enzymatic–gravimetric fibre analysis
flour
Food Analysis - methods
Food toxicology
grain foods
grains
Medical sciences
molecular weight
new methods
Non-digestible oligosaccharides
nutrient databanks
nutrition labeling
resistant starch
soluble fiber
Total dietary fibre
Toxicology
Online elérés:Ugrás a forráshoz
Címkék: Új címke
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Részletes adatok
Összegzés:► Total dietary fiber (TDF) of cereal foods were measured by AOAC Method 2009.01. ► High and low molecular soluble and insoluble fractions were quantified seperately. ► Inclusion of low molecular weight soluble fibre increased TDF content significantly. ► Updating nutrient databases and labelling with respect to TDF will be problematic. The reliable determination of soluble, insoluble and total dietary fibre in baked goods and cereal flours is an important issue for research, nutritional labelling and marketing. We compared total dietary fibre (TDF) contents of selected cereal based foods determined by AOAC Method 991.43 and the new AOAC Method 2009.01. Fifteen bread and bakery products were included in the study. Our results showed that TDF values of cereal products determined by AOAC Method 2009.01 were always significantly higher than those determined by AOAC Method 991.43. This was explained by the inclusion of low molecular weight soluble fibre fractions and resistant starch fractions in the TDF measurement by AOAC 2009.01. This documents that nutritional labelling of cereal products poses the challenge how to update TDF data in nutrient databases in a reasonable time with an acceptable expenditure.
Megjegyzés:Lektorált
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.12.005