Dietary Fiber Intake Recommendations in North America

Final food labeling regulations by the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) were disseminated through the January 6, 1993 issue of the Federal Register (34, 35). Both the FDA and USDA recognize the AOAC methods 985.29 (TDF) (15) and 991.43 (TDF, SDF IDF) Table 3 Dietary Recommendations Around the World-Grain-Based Foods* Worldwide Food and Agriculture Organization (FAO) of the United Nations. Get the best from your food'' (1995) Recommend eating a...

Common Dietary Fiber Components And Sources

Numerous sources of dietary fibers are commercially available as supplements for use in foods such as bakery goods. Unfortunately, many of these sources result in gritty textures and degradation in functional properties when they are added to foods. One of the reasons for these functional problems is that these fiber sources tend to hydrate more completely on the particle surface than the particle interior, reducing the extent to which the particle can soften and swell in food systems such as...

Dietary Fiber Intake Levels Around The World

Dietary fiber intake levels in North America, the Asia-Pacific Region, and most industrialized nations in Europe are far below the recommended levels (Tables 9-11). In North America, usual intake levels of TDF are between 10 and 15 g d (Table 9). Estimates of DF intakes in Europe, mostly based on Southgate's unavailable CHO method, are in the range of 18-25 g d (Table 10). Two European studies, one in Italy (51) and one in the Netherlands (52), obtained much higher estimates of about 32 g d. In...

Measurement Of Dietary Fiber By Nirs

While NIRS has been used to predict fiber in forages and grains (10, 35, 36, 37), its potential for the prediction of dietary fiber in foods has only begun to be explored. Table 1 lists the existing NIR dietary fiber studies with calibration and validation statistics. In 1983, Baker reported the prediction of neutral detergent fiber (NDF) in a variety of ground breakfast cereals using NIR reflectance data (24). NDF (38) includes insoluble polysaccharides plus lignin and approximates insoluble...

Analysis Of Physiologically Functional Food Additives

Another class of complex carbohydrates which has been an important topic at this workshop are physiologically functional food additives such as inulin and oligosaccharide-based products. These materials are increasingly being used as fat substitutes, and for their beneficial health effects which are similar to those of dietary fiber, i.e. they are not digestible by human digestive juices, and cause an increase in the bifidobacteria population in the colon which in turn suppresses Figure 14...

Jeltema M.a. 1983 Predication Of Cookies Quality From Dietary Fiber Components Cereal Chem. 60 3 227-230.

Minor constituents of wheat flour the pentosans. American Association of Cereal Cheimists. 1987. Dietary fiber guide. Cereal Foods World. 32 8 555-570. Anderson, J. W. and Bridges, S. R. 1988. Dietary fiber content of selected foods. Am. J. Clinl. Nutr. 47 440-447. Andon, S. A. 1987. Application of soluble fiber. Food Technology. 41 1 74-75. Ang, J. F. and Miller, W. B. 1991. Multiple functions of powdered cellulose as a food ingredient. Cereal Foods World. 36 7...

Dietary Fiber Definition

''Fiber'' or ''dietary fiber'' DF is a variety of complex organic substances each having unique physical and chemical properties which in turn determine their physiological effect. Plant cell wall material containing cellulose, hemicellulose, pectin substances and lignin are major sources of DF. Additionally, mucilages, gums, algal and synthetic polysaccharides behave as DF. With the exception of lignin, dietary fibers are carbohydrates, and it has been suggested that the measurement of...

CelluloseE

Cellulose is the most abundant source of complex carbohydrate in the world. Powdered cellulose is a beta-1,4-glucan not to be confused with alpha-1,4-glu-can, which is common starch Ang and Miller, 1991 . Where starch is digestible in the human digestive tract, powdered cellulose, which is over 99 percent total dietary fiber, is considered to be non-caloric. Powdered cellulose is ''generally recognized as safe'' GRAS by the FDA. Since cellulose is a fiber, its physical dimensions are commonly...

HPLC Method for Inulin Ceriabelgium

Amyloglucosidase Diagram

To supply the manufacturers with an appropriate means for production, food labeling, and quality control of inulin and inulin-containing products, the merits of an enzymatic digestion method followed by HPLC have been tested for the quantitative assessment of inulin. Moreover, if total soluble dietary fiber is wanted, the standard AOAC method has to be modified by including an enzymatic treatment with inulinase in addition to the amyloglucosidase incubation step in order to remove the residual...

Inulin And Oligofructose Dietary Fibers

In this chapter, I would summarize that both inulin and oligofructose are indigestible, have significant 'dietary fiber effects' often comparable to pectins, are carbohydrates of plant origin, naturally occurring in significant amounts and show beneficial effects on the gut flora. For these properties, no significant differences have been found between inulin and oligofructose. Consequently it cannot be considered 'misleading' to the consumer to pres- ent inulin and oligofructose as dietary...

International Survey Results on Dietary Fiber Definition

If the definition of complex carbohydrates is to include dietary fiber, results of two prior international surveys on fiber should be of major interest 11 . One hundred forty-four experts participated in the first survey and 122 responded to S the second, representing professionals from 30 countries. The results of the first g survey were reported in Lee and Prosky 9, 12, 13 . In these surveys Table 4 , j respondents generally supported the definition of dietary fiber as those polysac-charides...

The Physiologic Effects

Complex carbohydrates are important sources of dietary energy, and those that resist digestion are now emerging as important components of the diet. Some of these carbohydrates are fermented like soluble dietary fiber. Others resist fermentation and are excreted in the same manner as insoluble dietary fiber. The soluble fiber component of non-starch polysaccharides resists digestion within the small intestine and undergoes extensive fermentation to short-chain fatty acids within the large...