Dietary fibre analysis

Abstract

The three main techniques used in food fibre-analysis (gravimetric, chromatographic and colorimetric), and combinations of these, have various advantages and limitations, which depend on the analytical purpose and on the preferred definitions of dietary fibre. This critical review is mainly focused on recent efforts to improve routine methods for food quality control and for food labelling of either total dietary fibre or of insoluble and soluble fibres separately. The enzymatic-gravimetric approach is generally preferred for this purpose, but there is no universal agreement. Many important analytical details remain to be resolved in all the methods presently known. © 1989 Academic Press Limited.