Determination of inulin and oligofructose in food products, and integration in the aoac method for measurement of total dietary fibre

Abstract

For food labelling and control purposes of inulin- and oligofructose-containing food products, a specific method which involves enzymic hydrolysis followed by high performance anion exchange chromatography has been developed. The soluble dietary fibre fraction obtained from commercial food products by the AOAC dietary fibre method has been tested for the quantitative assessment of its inulin or oligofructose content. A modification of the AOAC method is proposed to quantitatively include β-fructans in the determination of the soluble dietary fibre fraction. © 1994 Academic Press.