Evaluation of methods of analysis for dietary fibre using real foods and model foods

Abstract

Rationale and objectivesThere are several rational and empirical methods for the measurement of dietary fibre and its components. A selection of these methods were evaluated by investigation of a range of real foods and model foods with added resistant starch (RS), non-starch polysaccharides (NSP) and resistant oligosaccharide (RO) ingredients. MethodsA range of rational methods were applied in determining specific carbohydrate constituents: RS, NSP and RO, including fructans. For comparison, empirical methods AOAC 991.43 (2001.03) and AOAC 2009.01 were applied, based on determination of gravimetric residues for high molecular weight and size-exclusion HPLC analysis of the ethanol filtrate for low molecular weight components. ResultsIn general there was agreement between different rational methods for the analysis of RS and fructans, though there were notable exceptions for some product types. Comparison of methods for total RS and those that only measure the RS3 fraction, from retrograded starch, indicated that RS3 was the only type present for most processed products. This also explains the similar results obtained by AOAC 991.43 (2001.03) and AOAC 2009.01, though the latter is intended to recover other RS types as well. For many products there was agreement between results obtained by rational and empirical methods, though there were exceptions and the reasons for these are discussed. ConclusionRational and empirical methods can both be used to determine dietary fibre in most situations. The information provided by rational methods is useful in identifying the specific carbohydrate constituents present in foods and can assist in determining whether added extracted and synthesised ingredients are ones that conform to the Codex and EU dietary fibre definition.