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  • Title: Enzymatic-gravimetric determination in foods of dietary fiber as sum of insoluble and soluble fiber fractions: summary of collaborative study.
    Author: Mongeau R, Brassard R.
    Journal: J AOAC Int; 1993; 76(4):923-5. PubMed ID: 8397025.
    Abstract:
    A collaborative study was conducted on an enzymatic-gravimetric method for determination of total dietary fiber in foods, in which soluble fiber and insoluble fiber are determined separately. Ten collaborators analyzed blind duplicate test samples from 5 food products: turnip, wheat bran, beans canned with tomato sauce, rice, and whole wheat bread. Repeatability and reproducibility relative standard deviations ranged from 1.48 to 14.73% and from 4.13 to 17.94%, respectively. The method was adopted first action by AOAC International.
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