Analysis of Dietary Fiber and Nondigestible Carbohydrates - Prebiotics and Probiotics Ingredients - page 8

a variety of alcohol-soluble nondigestible carbohydrates when present in the same
food, for example, fructo-oligosaccharides, polydextrose, and other naturally occur-
ring or manufactured oligosaccharides.
1.4.4 Methods to Distinguish Naturally occurring from
Added Nondigestible Carbohydrates
Fructo-oligosaccharides and higher-molecular-weight fructans occur naturally
in many plant foods; however, in a number of processed foods, they have been iso-
lated from natural sources and added as food ingredients. This is analogous to pro-
cessed sucrose from sugar beets or canes. At present, there is no method by which
one can quantify the amount of sucrose that comes from a plant food and that which
was added, for example, in sweetened canned fruits. Similarly, there is no method
for determining any given nondigestible carbohydrate as naturally occurring DF or
as added fiber.
rEFErENCEs
1. Trowell, H.C. et al., Dietary fiber redefined, Lancet , 1, 967, 1976.
2. Food and Drug Administration, DHHS, Fed. Regis. , 55, 29498, 1990.
3. Institute of Medicine, Dietary, functional, and total fiber, in Dietary Reference Intakes:
Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
(Macronutrients), National Academies Press, Washington, D.C., 2002.
4. Cho, S., DeVries, J.W., and Prosky, L., Dietary fiber analysis and application , AOAC Int.
(Maryland), 1997.
5. Prosky, L. et al., Determination of total dietary fiber in foods and food products:
Collaborative study, J. Assoc. Off. Anal. Chem ., 68, 677, 1985.
6. Lee, S.C., Prosky, L., and DeVries, J.W., Determination of total, soluble, and insoluble
dietary fiber in foods—Enzymatic-gravimetric method, MES-TRIS buffer: Collaborative
study, J. AOAC Int. 75, 395, 1992.
7. Mongeau, R. and Brassard, R., Enzymatic-gravimetric determination in foods of dietary
fiber as sum of insoluble and soluble fractions: Summary of collaborative study, J. AOAC
Int. , 76, 923, 1993.
8. Kanaya, K. et al., A simplified modification of the AOAC official method for determina-
tion of total dietary fiber using newly developed enzymes, preliminary interlaboratory
study, J. AOAC Int ., 90, 225, 2007.
9. Li, B.W. and Cardozo, M.S., Determination of total dietary fiber in foods and food prod-
ucts with little or no starch, nonenzymatic-gravimetric method: Collaborative study. J.
AOAC Int ., 77, 687, 1994.
10. Theander, O. et al., Total dietary fiber determined as neutral sugar residues, uronic acid
residues, and Klason lignin (the Uppsala method): Collaborative study, J. AOAC Int ., 78,
1030, 1995.
11. Hoebregs, H., Fructans in foods and food products, ion-exchange chromatographic
method: Collaborative study. J. AOAC Int . 80, 1029, 1997.