Dietary fibre analysis: methodological error sources
Article Abstract:
Six methodological error sources affecting both gravimetric and chemical dietary fiber (DF) analysis are summarized.The methods for DF analysis can be classified into enzymatic-gravimetric and enzymatic-chemical techniques. The methodological aspects include gravimetric corrections, presence of associated compounds in fiber residues, retention of soluble DF and other substances in the insoluble DF matrix, precipitation in ethanol, removal of protease treatment, and the hydrolysis with sulphuric acid.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Possible common properties of dietary fibre constituents and polyphenols
Article Abstract:
A comparison of the physical properties of soluble and insoluble polyphenols (PP) with dietary fibre (DF) constituents reveals the identical behavior of DF constituents and PP in terms of degradation patterns as well as the effect on stool weight and faecal composition of various compounds. Similarity found when these compounds are compared on the basis of their solubility suggests that polyphenols have to be assumed as dietary fiber constituents.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Formation of resistant starch in deproteinized and non-deproteinized beans
Article Abstract:
A study was done on the influence of protein on the formation of resistant starch (RS) in beans. Whole (deproteinized) and milled (nondeproteinized) beans were cooked and treated to determine the formation of RS. Whole bean preparations gave the highest RS values while milled beans produced lower RS contents. It was concluded that RS formation is dependent on the presence and particle size of proteins.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1992
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