Total dietary fibre

Exact details of the method can be found in the total dietary fibre determination procedure AOAC Method 991.43 and AACC Method 32-07 (AOAC, 1995 AACC, 2000). 

Hull-less barley varieties have been developed, in which the hull separates during threshing. These varieties contain more protein and less fibre than conventional barley, and theoretically should be superior in nutritive value to conventional barley. However, Ravindran et al. (2007) found that the ME (N-corrected basis) was similar in hull-less and hulled barley. The chemical composition of six Brazilian hull-less barley cultivars was studied by Helm and de Francisco (2004) and reported as follows. The highest constituents were starch (575-631 g/kg), crude protein (125-159 g/kg) and total dietary fibre (TDF 124-174g/kg), the starch and crude protein contents being in agreement with those previously reported for Swedish (Elfverson et al., 1999) and Canadian (Li et al., 2001) varieties. The other reported values (g/ kg) were ash content 15.1-22.7, ether extract 29.1M0.0, starch 574.6-631.4, insoluble dietary fibre 80.7-121.6, soluble dietary fibre 43.0-64.5 and p-glucan 37.0-57.7. 

Enzymic-gravimetric methods, which measure a variety of components and give no details of polysaccharide type. In the method of the Association of Official Analytical Chemists for total dietary fibre, samples are gelatinised by heating and treated with enzymes to remove starch and proteins.The total dietary fibre is precipitated with ethanol and the residue is dried and weighed. 

Prosky L, Aspinal NG, Schweizer TF, DeVries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fibre in foods and food products interlaboratory study. J Assoc Off Anal Chem 71(5) 1017-1023... 

Dietary fibre thirds of distribution of men" Total dietary fibre Fibre from fruit vegetables, pulses and nuts Fibre from cereals ... 

Since 1909, dietary fibre intake has fallen slightly (23 9g/day in 1909, 20-4g/day in 1974). However, the contribution to total dietary fibre by cereals has fallen from almost 50 % of daily intake down to its present 30% whilst that from fruit and vegetables has increased. Actual intakes from fruit and vegetables have not changed much, but intakes from cereals have declined sharply and are largely responsible for the overall decline in fibre intakes. 

Total dietary fibre intake in Copenhagen was 17-2 5-0 g/day and in Kuopio 30 9 11-3 g/day. The composition of the dietary fibre was very similar in both areas, with about 9 % lignin, 27 % cellulose, and the majority (64 %) as non-cellulosic polysaccharide. 

Matrix Components The term matrix component refers to the constituents in the material aside from those being determined, which are denoted as analyte. Clearly, what is a matrix component to one analyst may be an analyte to another. Thus, in one hand for the case of analyses for elemental content, components such as dietary fibre, ash, protein, fat, and carbohydrate are classified as matrix components and are used to define the nature of the material. On the other hand, reference values are required to monitor the quality of determinations of these nutritionally significant matrix components. Hence, there is a challenging immediate need for certified values for dietary fibre, ash, protein, fat, and carbohydrate. Concomitantly, these values must be accompanied by scientifically sound definitions (e.g. total soluble dietary fibre, total sulpha-ted ash, total unsaturated fat, polyunsaturated fat, individual lipids, simple sugars, and complex carbohydrates). 

Dietary factors may also be important in gallstone pathogenesis - such as intake of total calories, cholesterol, refined carbohydrates and dietary fibre. As discussed below, the amount of bran, and of other fibre components, in the diet may influence the formation of deoxycholic acid (DCA) in the intestine, its subsequent absorption and its enrichment of bile with DCA conjugates. 

Tamarind kernel powder has around 15 % dietary fibre and 14% crude protein. Crude lipid is around 8%, 4.5% ash and has a calorific value of 1511kj/100g dry matter. Total protein fractionation revealed that lOOg of seed flour yields around 7g protein, of which... 

Mature seeds Water Proteins Total lipids Total sugars Starch dietary fibre Minerals (as... 

Total daily carbohydrate intake in the UK is about 277 g in which 110 g is monosaccharides or disaccharides such as sucrose, fructose, glucose, etc. These are relatively easy to isolate analytically. The rest of food carbohydrate is polysaccharide (about 167 g) of which starch (148 g) is the major component. The non-starch polysaccharides (18 5 g) are the major part of what is commonly called dietary fibre. 

Every patient with diabetes requires some form of dietary assessment, and often therapy. This is important to allocate the relative amounts of energy derived from carbohydrate, protein and fat of total recommended daily calories in proportion to the patient s body weight and height and daily requirements, while avoiding atherogenic diets. Diets with high carbohydrate content (50-60%), low fat (30-35%) and adequate protein (10-15%) is recommended. Fibre-rich foods are preferable. The use of non-nutritive sweeteners (saccharin, aspartame, ace-sulfame K and sucralose) are acceptable. Alcohol intake should be assessed since excess consumption... 

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