Enzymatic determination of the indigestible residue (dietary fibre) content of human food
article
A simple in vitro method using pepsin and pancreatin is proposed for the determination of the indigestible residue (dietary fibre) content of human food. Results of analyses of some groups of foods are given, e.g. legumes, cereal products, potatoes, some fruits and vegetables, and onions. The discrepancies between crude fibre and values for indigestible residue are great in leguminous seeds and whole cereal products. As far as vegetables are concerned, the discrepancy is greatest in potatoes, endive, curled kale and cassava leaves, and small in white cabbage, carrots and onions.
TNO Identifier
77002
Source
Journal of the Science of Food and Agriculture, 26(10), pp. 1461-1468.
Pages
1461-1468
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