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1.
A method that uses urea and enzymes for determination of total dietary fiber (TDF) in foods has been developed and compared with the AOAC enzymatic-gravimetric method (43.A14-43.A20). In the evaluation, results for crude protein and ash contamination were higher by the AOAC method, particularly for samples that form gels during ethanol precipitation. The new urea enzymatic dialysis (UED) method quantitatively recovered, with less variation, more of the purified and semipurified dietary fiber products. TDF recoveries for carboxymethylcellulose and locust bean gum were 98% (SD 3.3) and 95% (SD 6.1) by the AOAC method and 99% (SD 1.0) and 100% (SD 0.6) by the UED method, respectively. The UED method was the more effective in removing starch. For kale samples, starch recovery was 3.5 and 0.2% from TDF residues obtained using the AOAC and UED methods, respectively. Differences were not significant among replicate values for determination of TDF in foods by the UED method (P greater than 0.01). Preliminary studies suggest that the new method can separately determine soluble and insoluble dietary fiber. The data indicate that the UED method is more precise and accurate than the AOAC method.  相似文献   

2.
Near-infrared (NIR) reflectance spectroscopy was investigated as a method for prediction of total dietary fiber (TDF) in mixed meals. Meals were prepared for spectral analysis by homogenization only (HO), homogenization and drying (HD), and homogenization, drying, and defatting (HDF). The NIR spectra (400-2498 nm) were obtained with a dispersive NIR spectrometer. Total dietary fiber was determined in HDF samples by an enzymatic-gravimetric assay (AOAC 991.43), and values were calculated for HD and HO samples. Using multivariate analysis software and optimum processing, partial least squares models (n = 114) were developed to relate NIR spectra to the corresponding TDF values. The HO, HD, and HDF models predicted TDF in independent validation samples (n = 37) with a standard error of performance of 0.93% (range 0.7-8.4%), 1.90% (range 2.2-18.9%), and 1.45% (range 2.8-23.3%) and r(2) values of 0.89, 0.92, and 0.97, respectively. Compared with traditional analysis of TDF in mixed meals, which takes 4 days, NIR spectroscopy provides a faster method for screening samples for TDF. The accuracy of prediction was greatest for the HDF model followed by the HD model.  相似文献   

3.
A collaborative study was conducted to determine the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) content of food and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that developed for TDF only, which was adopted official final action by AOAC, except for changing the concentration of buffer and base and substituting hydrochloric acid for phosphoric acid. These changes were made to improve the robustness of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, corn bran, oats, Fabulous Fiber, wheat bran, and a high fiber cereal were analyzed by 13 collaborators. Dietary fiber values (IDF, SDF, and TDF) were calculated as the weight of residue minus the weight of protein and ash. The coefficients of variation (CVs) of both the independent TDF determination and the sum of IDF and SDF were better than 15 and 18%, respectively, with the exception of rice and soy isolate. These 2 foods, however, contained only about 1% TDF. The CVs of the IDF were equally good, except for Fabulous Fiber, for which filtration problems occurred. The CVs for the SDF were somewhat high, but these products had very low SDF content. There was excellent agreement between the TDF determined independently and the TDF determined by summing the IDF and SDF. The method for separate determination of IDF and SDF requires further study. The modifications (changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid) to the official final action method for TDF have been adopted.  相似文献   

4.
The in vitro binding of bile acids of milled wheat bran (MWB) and milled extruded wheat bran (MEB) at five specific mechanical energy (SME) levels of 120 (MEB‐120), 177 (MEB‐177), 234 (MEB‐234), 291 (MEB‐291), and 358 (MEB‐358) Whr/kg on a fat‐free dry weight basis was determined using a mixture of bile acids secreted in human bile at duodenal physiological pH 6.3. Relative to cholestyramine (bile acid binding, cholesterol lowering drug) in vitro bile acid binding capacity on dry matter, total dietary fiber (TDF), and insoluble dietary fiber (IDF) basis was for MWB: 21, 43, 45%; the range for MEB was 18–21%, 34–41%, and 36–43%, respectively. MWB resulted in significantly higher bile acid binding than that of MEB at 120, 234, and 291 Whr/kg on a dry matter, TDF, and IDF basis. These results demonstrate the relative health‐promoting potential of MWB = MEB‐177 = MEB‐358 > MEB‐120 = MEB‐234 = MEB‐291 as indicated by the bile acid binding on a dry matter basis. Data suggest that significant improvement in health‐promoting (cholesterol‐lowering and cancer‐preventing) potential could be obtained in WB by milling (low‐cost processing) the bran to finer particle sizes and extruding (high‐cost technology). Milling WB to small particle size (weighted mean 0.508 mm) increased surface area, in addition it may have induced changes in the physical and chemical characteristics of WB or created new linkages, binding sites of the proteins, starches, and nonstarch polysaccharides, which significantly increased the bile acid binding ability of the MWB.  相似文献   

5.
A collaborative study was conducted to determine the total dietary fiber (TDF) content of food and food products, using a combination of enzymatic and gravimetric procedures. The method was basically the same as published earlier (J. Assoc. Off. Anal. Chem. (1984) 67, 1044-1052), with changes in the concentration of alcohol and buffers, time of incubation, sample preparation, and some explanatory notes, all with the intent of decreasing the coefficient of variation (CV) of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, wheat bran, oats, corn bran, and whole wheat flour were analyzed by 9 collaborators. TDF was calculated as the weight of the residue minus the weight of protein and ash. CV values of the data from all laboratories for 7 of the samples ranged from 1.56 to 9.80%. The rice and soy isolate samples had CV values of 53.71% and 66.25%, respectively; however, each sample contained only about 1% TDF. The enzymatic-gravimetric method for determining TDF has been adopted official first action.  相似文献   

6.
Of the two major brands of baby foods in Canada, one reports lower dietary fiber values than the other, although the products appear to be similar. To investigate the reasons for this discrepancy, seven selected samples of baby foods from both brands were analyzed for total dietary fiber (TDF) according to the Mongeau (rapid Health Protection Branch; HPB) method. Two cereals were also analyzed by using the Prosky and the Englyst (nonstarch polysaccharide; NSP) methods as an internal check on the methodology as well as a means of investigating the reasons for the discrepancies. The sampling included at least four different lots of each product (cereals, fruits, vegetables, and legumes). Each lot was analyzed individually. The TDF values determined using the rapid HPB method were in agreement with those obtained by other dietary fiber methods. Comparison between manufacturer-reported and measured values showed that the low values reported in brand A products were due, in part, to under-reporting of TDF content: measured TDF values were significantly higher than manufacturer-reported values. For brand B products, the manufacturer-reported and measured TDF values were in general agreement. This shows that a large part of the discrepancy between the two brands was due to methodological problems associated with measuring TDF in brand A. Differences in TDF content were also apparent as shown by the fact that brand A TDF values were consistently lower than those of brand B when both were measured by the same method. The differences in TDF content were not explained by differences in the polysaccharide composition of the fiber residues or by differences in water content. Although the limited number of samples does not allow any general conclusion about the TDF content of specific brands, the results show that formulation and/or manufacturing differences may influence TDF values in processed baby foods.  相似文献   

7.
A large number of fruits and vegetables were analyzed to determine levels of neutral detergent fiber (NDF) and total dietary fiber (TDF). The results showed that the TDF method is more precise than the NDF method. Further, the NDF values are significantly higher than the TDF values for apples and for miscellaneous fruits and vegetables, and significantly lower for stonefruit. For berryfruit, the differences between the NDF and TDF data are not significant. Also, a significant interaction between sample and method (except for berryfruit) indicated that, within groups, the (TDF-NDF) values vary so much that a "group difference" does not exist; consequently, figures from one method cannot be estimated from results of the other.  相似文献   

8.
A high‐amylose, non‐floury corn, a floury corn, and a 1:1 blend were made into masa and then tortillas. The masa flour made with the high‐amylose corn had a greater amount of resistant starch (RS 28.8%) and a greater amount of total dietary fiber (TDF 42.1%) than that with the floury corn (RS 2.9%, TDF 9.6%), producing a high‐fiber tortilla. The masa was evaluated for pasting properties using a Rapid ViscoAnalyser (RVA). The high‐amylose masa slurry gelatinized little at 95°C. The floury masa had the greatest peak viscosity, whereas the 1:1 blend was intermediate in value. Sensory evaluations of the tortillas for the textural attributes showed the floury tortillas to be chewier, more rollable, and grittier than the high‐amylose tortillas, whereas the blend tortillas were intermediate for most attributes. The cutting force of the high‐amylose tortillas, measured on a texture analyzer, was very low; the blend and floury tortillas required more force. Chewiness was correlated to rollability (r = 0.99, P = 0.05). The %RS and %TDF were correlated to rollability (r = –0.99), and cutting force (r = 0.99). The floury and blend tortillas had firm textures expected of desirable tortillas, whereas the high‐amylose tortillas broke under little force, and would not roll. The high‐amylose tortillas had high amounts of RS and TDF but poor texture. The blend tortillas retained most floury tortilla textural properties, making them suitable products for consumer use.  相似文献   

9.
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10.
Near-infrared reflectance spectra of cereal food products were acquired with a commercial dual-diode-array (Si, InGaAs) spectrometer customized to allow rapid acquisition of scans of intact breakfast cereals, snack foods, whole grains, and milled products. Substantial gains in the performance of multivariate calibration models generated from these data were obtained by a computational strategy that systematically analyzed the performance of various spectral windows. The calibration model based on 137 cereal food products determined the total dietary fiber (TDF) content of a test set of 45 intact diverse cereal food products with root-mean-squared error of cross-validation of between 1.8 and 2.0% TDF, relative to the laborious enzymatic-gravimetric reference method. The calibration performance is adequate to estimate TDF over the range of values found in diverse types of cereal food products (0.7-50.1%). The method requires no sample preparation and is relatively unaffected by specimen moisture content.  相似文献   

11.
Preparation of three novel dietary fibers (DFs) from mushroom sclerotia, namely, Pleurotus tuberregium, Polyporous rhinocerus, and Wolfiporia cocos, by a scale-up modified AOAC procedure using industrial enzymes was investigated. A remarkably high level of total dietary fiber (TDF) ranging from 81.7 to 96.3% sample dry matter (DM), in which a content of nonstarch polysaccharide (NSP) ranging from 86.6 to 94.3% sclerotial TDF DM, was obtained from the three sclerotia. All sclerotial DFs were rich in beta-glucan (the glucose residue ranged from 89.7 to 94.5% NSP DM) with a very low level of resistant glycogen (ranged from 3.77 to 3.94% sclerotial TDF DM). All three novel sclerotial DFs also exhibited similar, if not better, physicochemical and functional properties (pH, color, water binding capacity, oil holding capacity, and emulsifying properties) as those of barely DF control and commercial DF-rich ingredients. The potential use of the three mushroom sclerotial DFs as a new beta-glucan type DF-rich ingredient in the food industry was discussed.  相似文献   

12.
Nine types of muffins made with three levels of β‐glucan and three amylose‐amylopectin ratios were prepared at the Beltsville Human Nutrition Research Center, United States Department of Agriculture. They were fed to human subjects to study effects of starch composition and dietary fiber content on the carbohydrate and lipid metabolism in normal and overweight women. The main objective of this study was to determine resistant starch (RS) and total dietary fiber (TDF) content of the muffins 1) using AACC Approved Method 32‐07 and AOAC method 991.43, incorporating a pretreatment step with dimethyl sulfoxide (DMSO) before enzyme incubation, 2) with pretreatment at 100 and 121°C before incubation with amyloglucosidase, and 3) using samples chewed by human subjects before incubation with pancreatin and amyloglucosidase. For method 1, on an as‐eaten basis, TDF content was 2.81 to 9.64 g/100 g for samples without DMSO pretreatment and 1.66 to 4.06 g/100 g with DMSO pretreatment. RS content was 0.30 to 11.18 g/100 g for methods 1 and 2, respectively. Methods 2 and 3 had the best correlation for all muffins tested (r2 = 0.97).  相似文献   

13.
Abstract

Rapid determination of cation exchange capacity (CEC) of soils can be useful for soil testing to improve efficiency of fertilizer use. The methylene blue (MB) method of Wang et al. (1989) has been simplified for rapid determination of CEC of mineral soils in field. For the temperate and tropical soils used, the relationships between the CEC by the ammonium acetate (NH4OAc) method and the simplified MB method were linear (r2 = 0.97) with a slope ranging from 0.84 to 1.02. These results suggest that the simplified MB method has the potential for a rapid determination of the CEC of mineral soils.  相似文献   

14.
Pup‐loaf bread was made with 10, 30, and 50% substitution of flour with wheat starch phosphate, a cross‐linked resistant starch (XL‐RS4), while maintaining flour protein level at 11.0% (14% mb) by adding vital wheat gluten. Bread with 30% replacement of flour with laboratory‐prepared XL‐RS4 gave a specific volume of 5.9 cm3/g compared with 6.3 g/cm3 for negative control bread (no added wheat starch), and its crumb was 53% more firm than the control bread after 1 day at 25°C, but 13% more firm after 7 days. Total dietary fiber (TDF) in one‐day‐old bread made with commercial XL‐RS4 at 30% flour substitution increased 3–4% (db) in the control to 19.2% (db) in the test bread, while the sum of slowly digestible starch (SDS) plus resistant starch (RS), determined by a modified Englyst method, increased from 24.3 to 41.8% (db). The reference amount (50 g, as‐is) of that test bread would provide 5.5 g of dietary fiber with 10% fewer calories than control bread. Sugar‐snap cookies were made at 30 and 50% flour replacement with laboratory‐prepared XL‐RS4, potato starch, high‐amylose (70%) corn starch, and commercial heat‐moisture‐treated high‐amylose (70%) corn starch. The shape of cookies was affected by the added starches except for XL‐RS4. The reference amount (30 g, as‐is) of cookies made with commercial XL‐RS4 at 30% flour replacement contained 4.3 g (db) TDF and 3.4 g (db) RS, whereas the negative control contained 0.4 g TDF and 0.6 g RS. The retention of TDF in the baked foods containing added XL‐RS4 was calculated to be >80% for bread and 100% for cookies, while the retention of RS was 35–54% for bread and 106–113% for cookies.  相似文献   

15.
Environmental pressure from mining activities such as those from the platinum sector occurs through the fine-grounded slurry from the processing plants, with its associated extracting chemicals that reach the tailings disposal facility (TDF). It is important that the effects of these activities on the environment are examined, especially in South Africa where there is a general paucity on data pertaining to pollution from platinum mining. The aim of this study was to do a preliminary assessment of the possible effects of platinum TDFs on the surrounding soil environment from a microbial perspective that might be used as a possible indicator in future environmental assessment studies. This was achieved by using enzymatic analyses (β-glucosidase, urease, phosphatase and dehydrogenase activity) and signature lipid biomarkers. From a soil physical perspective there was a significant difference between the soil at the TDF site in comparison to the sites situated further along (increasing distances away from TDF) the area investigated. Chemically the soil on the TDF had higher C, N, NH4 and K levels in comparison to the other sampling sites as well as higher Cu and Ni levels. Results from the enzymatic activities indicated a decrease in activity further away from the TDF although the sampling site the furthest away from the TDF had the highest viable biomass as indicated by the phospholipid fatty acids (PLFA’s).  相似文献   

16.
A phosphorylated cross‐linked type 4 resistant wheat starch (RS4) containing 85.5% total dietary fiber (TDF) replaced 5–20% of the whole corn flour in an extruded ring‐shaped ready‐to‐eat breakfast cereal formulation. TDF content of the dry ingredient blend increased by roughly 3.6% for every 5% of added RS4. TDF loss during extrusion processing increased as RS4 level increased; however, a high percentage (78–89%) of the TDF content was retained in the final product. Product density increased as level of RS4 increased, but no effect on the specific mechanical energy was observed. X‐ray microtomography showed that RS4 addition did not affect internal air‐cell wall thickness, air‐cell size, or porosity. Moreover, addition of 5 or 10% RS4 did not affect expansion, physical appearance, initial crispness, or bowl life of the cereal rings. High levels of RS4 (15 and 20%) decreased cereal ring diameter but increased initial (dry) product crispness and extended bowl life. In general, RS4 addition level did not affect moisture content or moisture uptake of cereal rings during soaking in milk. Furthermore, moisture content and moisture uptake did not appear to influence the crispness of milk‐soaked cereal rings.  相似文献   

17.
This study examined the effects of various cereal fibers and various amounts of β-glucan on cholesterol and bile acid metabolism. Hamsters were fed semisynthetic diets containing 0.12% cholesterol, 20% fat, and either 16% total dietary fiber (TDF) from wheat bran (control) or 10% TDF from oat bran, 13% TDF from oat bran concentrate or barley grains, 16% TDF from oat fiber concentrate, barley flakes, or rye bran. After five weeks, plasma total cholesterol and liver cholesterol concentrations were significantly lower (20 and 50%, respectively) only in hamsters fed rye bran. Diets containing any of the oat ingredients or barley had no effect on total cholesterol. Changes in the pattern of biliary bile acids occurred in hamsters fed 16% TDF from barley flakes or 10% TDF from oat bran. Hamsters fed rye bran had a significantly higher fecal bile acid excretion when compared with controls fed wheat bran. Because rye bran caused the most pronounced lowering effect of total cholesterol despite the lowest content of β-glucan and soluble fibers, components other than β-glucan and soluble fibers seem to be involved in its hypocholesterolemic action. Since the effects of the oat and barley ingredients were not solely correlated to the β-glucan content, structural changes occurring during processing and concentrating of the products may have impaired the hypocholesterolemic potential of the β-glucans, and other factors such as solubility and viscosity of the fiber components seem to be involved.  相似文献   

18.
This study was undertaken to evaluate the lipidemic response of rice bran and the possible enhancement of its healthful properties by using raw or processed white or brown rice in place of corn starch. All diets contained 10% total dietary fiber, 15% fat, and 0.5% cholesterol. Weanling male golden Syrian hamsters were fed cellulose control (CC), processed corn starch (PCS), cellulose with processed brown rice (CPBR), rice bran (RB), RB with white rice (RBWR), RB with processed white rice (RBPWR), RB with brown rice (RBBR), and RB with processed brown rice (RBPBR) diets. After three weeks, the PCS diet significantly lowered total plasma cholesterol (TC) compared with the CC, CPBR, RBWR, and RBPBR diets. RB and RBBR diets significantly lowered TC and LDL‐C compared with CPBR diet. All the RB‐containing and PCS diets significantly lowered liver cholesterol and liver lipid content. Processing white rice increased TDF content 240% and insoluble dietary fiber (IDF) 360%, whereas soluble dietary fiber (SDF) decreased by 25%. Uncooked brown rice contained 7 times as much TDF as uncooked white rice. Processing brown rice decreased its TDF, IDF and SDF contents by 12, 6, and 42%, respectively. The data suggest that a possible mechanism for cholesterol‐lowering by rice bran, with or without added raw or processed rice (white or brown), is by decreasing lipid digestibility and increasing neutral sterol excretion, whereas cholesterol‐lowering by processed corn starch is mediated through other mechanisms.  相似文献   

19.
Rapid field-based screening methods for the semi-quantitative determination of heavy metals are desirable to support the increasing demand for the rapid characterization of contaminated sites. Single-use sensors have been fabricated using low-cost screen-printing (thick film) technology. These electrodes, coupled with differential pulse anodic stripping voltammetry (DPASV), have provided a rapid, inexpensive on site screening device for the simultaneous field-based determination of cadmium (Cd) and lead (Pb) in soil and water samples in the microgram per litre/kilogram range. A simplified soil extraction procedure, using 1 mol l?1 aqua regia and a 3 min ultrasonic sample agitation, has been developed to allow field-based device usage. Extraction efficiency was evaluated using a soil certified reference material (CRM). Recoveries of 64% and 52% for Cd and Pb respectively were obtained, with a relative standard deviation (RSD) of <8% for both analytes (n = 10). Soil samples (82) were tested using the combined extraction-DPASV procedure and compared against standard ICP-AES analysis. Correlation coefficients of 0.9782 and 0.9728 for Cd and Pb respectively demonstrate good correlation between methods. Analytical data is also reported for copper (Cu), but significant peak distortions reduce the confidence of the method for this metal. Results indicate that the combined extraction-DPASV method yields semi-quantitative data for rapid field-based site screening purposes.  相似文献   

20.
The effect of fermentation on antinutritional factors and also on total dietary fiber (TDF), insoluble (IDF) and soluble (SDF) dietary fiber fractions was studied in beans (Phaseolus vulgaris L.). The processes studied were two types of fermentation (lactic acid and natural), and a portion of the obtained flours were processed by autoclaving. The dietary fiber (DF) content and its components were determined using the enzymatic-gravimetric and enzymatic-chemical methods. The TDF content ranged from 24.5% dry matter (DM) in the raw to 25.2% DM in the processed beans. All the processing treatments significantly decreased the SDF content, and irrelevant changes were noticed in the IDF content of processed beans. Cellulose content of all samples was reduced by the processing treatments. Correspondingly, higher amounts of resistant starch was observed in the processed beans, except in the lactic acid fermented ones. However, the levels of pectic polysaccharides and Klason lignin were higher in the samples fermented by Lactobacillus plantarum. The action of microorganisms was determinant for the different degradation of the bean cell wall, disrupting the protein-carbohydrate integration, thus reducing the solubility of DF.  相似文献   

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