Abstract
The heterogeneity of the components of dietary fiber and the complexity and differences among the plant matrices from which fiber is extracted have made it difficult to develop methods of analysis that can be applied to all classes of fiber-containing foods, i.e., fruits, vegetables, legumes, and grain products. Different philosophies as to what constitutes dietary fiber have also led to confusion. Our laboratory defines dietary fiber as lignin plus the polysaccharides that cannot be digested by monogastric endogenous enzymes. In this chapter, emphasis is given to methods of fiber analysis developed or used for a variety of human foods. This chapter is not intended to be an exhaustive review of the many methods of fiber analysis that have been developed for specific or general analytical use. Analytical differences that may account for different results among the methods are illustrated. However, because of the paucity of comparative analyses, the review of the possible causes of variable fiber values should be viewed as incomplete as well.
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