Determination of Soluble and Insoluble Dietary Fiber in Psyllium-Containing Cereal Products

Abstract

A method for soluble and insoluble dietary fiber determinations was developed for psyllium-containing food products, which are highly viscous in aqueous solutions. The assay is based on a modification of the AOAC soluble and insoluble dietary fiber method (991.43), which was recommended for nutrition labeling in the final U.S. food labeling regulations. We found that method 991.43 and other existing dietary fiber methods could not be applied to psyllium food products, which exhibit high viscosity in aqueous solutions, because highly viscous solutions could not be filtered easily. In this study, we modified AOAC method 991.43 to accommodate the filtration process of viscous sample solutions. Sonication followed by high-speed centrifugation was used before filtration. The principles of the method are similar to those for AOAC method 991.43, including the use of the same 3 enzymes (heat-stable alpha-amylase, protease, and amyloglucosidase) as well as similar enzyme incubation conditions. The modification using sonication and high-speed centrifugation did not alter the method performance for analytically normal products such as wheat bran, oat bran, and soy fiber. Yet, the modification allowed the separation of soluble dietary fiber fractions from insoluble fractions for psyllium products with satisfactory precision. This method for psyllium dietary fiber determinations may be applied to other food products that exhibit high viscosity in aqueous solutions.