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AACC International Approved Methods - AACC Method 32-41.01. Total Dietary Fiber in Foods Containing Resistant Maltodextrin--Enzymatic-Gravimetric Method and Liquid Chromatography Determination

AACC International Approved Methods

Fiber

AACCI Method 32-41.01
Total Dietary Fiber in Foods Containing Resistant Maltodextrin--Enzymatic-Gravimetric Method and Liquid Chromatography Determination

VIEW METHOD

Objective
This method determines the total dietary fiber (TDF) value of processed foods containing insoluble dietary fiber (IDF) and high-molecular-weight soluble dietary fiber (HMW-SDF), which are precipitated in ethanol, and low-molecular-weight resistant maltodextrin (LMW-RMD), which is soluble in ethanol. This method defines dietary fiber (DF) as consisting of nondigestible carbohydrates having a degree of polymerization with three sugar moieties (DP3) or higher after enzymatic hydrolysis (ref. 2). All the starches contained in food are converted to glucose after this enzymatic hydrolysis. This method to determine TDF content in processed foods containing resistant maltodextrin (RMD) is a combination of AOAC Official Method 985.29 (ref. 1) for DF and a liquid chromatographic (LC) method for LMW-RMD described in the method. A food is first analyzed for the total quantity of IDF and HMW-SDF, which is precipitated in ethanol, according to the AOAC method (ref. 1). Then an LC determination is conducted on the desalted filtrate to obtain the quantity of LMW-RMD not precipitated in the 78% alcohol preparation. These two values ([IDF + HMW-SDF] and LMW-RMD) are summed to obtain the TDF value in the food.