Print Email Facebook Twitter Dietary fibre: Challenges in production and use of food composition data Title Dietary fibre: Challenges in production and use of food composition data Author Westenbrink, S. Brunt, K. van der Kamp, J.W. Publication year 2013 Abstract Dietary fibre is a heterogeneous group of components for which several definitions and analytical methods were developed over the past decades, causing confusion among users and producers of dietary fibre data in food composition databases. An overview is given of current definitions and analytical methods. Some of the issues related to maintaining dietary fibre values in food composition databases are discussed. Newly developed AOAC methods (2009.01 or modifications) yield higher dietary fibre values, due to the inclusion of low molecular weight dietary fibre and resistant starch. For food composition databases procedures need to be developed to combine 'classic' and 'new' dietary fibre values since re-analysing all foods on short notice is impossible due to financial restrictions. Standardised value documentation procedures are important to evaluate dietary fibre values from several sources before exchanging and using the data, e.g. for dietary intake research. © 2013 Elsevier Ltd. All rights reserved. Subject LifeFI - Functional IngredientsEELS - Earth, Environmental and Life SciencesFood and NutritionNutritionHealthy LivingAnalytical methodsAOAC2009.01DefinitionsDietary fibreFood compositionFood composition databases To reference this document use: http://resolver.tudelft.nl/uuid:8bf0236a-c668-4063-a732-a1a85f7e9f18 DOI https://doi.org/10.1016/j.foodchem.2012.09.029 TNO identifier 471986 ISSN 0308-8146 Source Food Chemistry, 140 (3), 562-567 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.