Max Rubner-Institute (MRI), Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Cereals, D-32756 Detmold, Schuetzenberg 12, Germany.
Food Chem. 2013 Oct 1;140(3):586-9. doi: 10.1016/j.foodchem.2012.12.005. Epub 2012 Dec 8.
The reliable determination of soluble, insoluble and total dietary fibre in baked goods and cereal flours is an important issue for research, nutritional labelling and marketing. We compared total dietary fibre (TDF) contents of selected cereal based foods determined by AOAC Method 991.43 and the new AOAC Method 2009.01. Fifteen bread and bakery products were included in the study. Our results showed that TDF values of cereal products determined by AOAC Method 2009.01 were always significantly higher than those determined by AOAC Method 991.43. This was explained by the inclusion of low molecular weight soluble fibre fractions and resistant starch fractions in the TDF measurement by AOAC 2009.01. This documents that nutritional labelling of cereal products poses the challenge how to update TDF data in nutrient databases in a reasonable time with an acceptable expenditure.
烘烤制品和谷物面粉中可溶性、不可溶性和总膳食纤维的可靠测定是研究、营养标签和营销的重要问题。我们比较了 AOAC 方法 991.43 和新的 AOAC 方法 2009.01 测定的选定谷物食品中的总膳食纤维（TDF）含量。该研究包括 15 种面包和烘焙产品。我们的结果表明，AOAC 方法 2009.01 测定的谷物产品的 TDF 值总是明显高于 AOAC 方法 991.43 测定的值。这是由于 AOAC 2009.01 中 TDF 测量包含了低分子量可溶性纤维部分和抗性淀粉部分。这证明了谷物产品的营养标签提出了一个挑战，即如何在合理的时间内以可接受的支出更新营养数据库中的 TDF 数据。
