Supported by National Institutes of Health Grant AM 21712, and by the College of Agricultural and Life Sciences, Univ. of Wisconsin-Madison. The authors appreciate the excellent technical assistance of Sally Nathanson.
Measuring Dietary Fiber in Human Foods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 410–414, March 1985
How to Cite
MARLETT, J. A. and CHESTERS, J. G. (1985), Measuring Dietary Fiber in Human Foods. Journal of Food Science, 50: 410–414. doi: 10.1111/j.1365-2621.1985.tb13414.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 8/13/84, revised 10/17/84, accepted 10/25/84.
Compositions of neutral detergent fiber (NDF) residues and water insoluble fiber fractions extracted by the Southgate method from five foods were determined quantitatively and compared. Neutral saccharide compositions of the two fiber residues, measured by HPLC, were similar for four of the five foods. Uranic acids constituted 4 - 8% of fiber in all foods. When adjustments were made for protein, starch and moisture contents, mean recovery of the two fibers was 97.9 f 3.9%. Gravimetric quantitation of NDF or of a Southgate-derived insoluble fiber usually yielded a fiber content similar to the chemically determined value, although each of the Southgate residues had to be corrected for starch and/or crude protein content.