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United States Department of Agriculture

Agricultural Research Service

Title: Nir Analysis of Dietary Fiber

Authors
item Kays, Sandra
item Windham, William
item Barton Ii, Franklin

Submitted to: Association Official Analytical Chemists Midwest Section Program Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: May 30, 1996
Publication Date: N/A

Technical Abstract: Food labeling legislation has increased the need for more rapid and efficient methods of analyzing the constituents of foods, particularly dietary fiber. Nearinfrared (NIR) spectroscopy has provided valuable alternatives to conventional chemical methods of analysis for many agricultural products. The current work determines the potential of NIR reflectance techniques for the measurement of dietary fiber in cereal products. Dry milled cereal products (breakfast cereals, crackers, brans, flours, and commercial oat and wheat fiber and cereal product mixes) were analyzed for total dietary fiber using A.O.A.C. method 991.43. Total dietary fiber values ranged from <1 to 52%. The milled cereal samples (n=90) were scanned using an NIRSystems monochromator. Using partial least squares regression, a dietary fiber calibration was obtained for the prediction of total dietary fiber in cereal products. The standard error of cross validation for the model was 1.58% and multiple coefficient of determination was 0.99. The standard error of performance and coefficient of determination for the prediction of total dietary fiber in independent cereal samples (n=29) was 1.51% and 0.99 respectively. The model was expanded to include cereal products with high fat content and high sugar content, for accurate prediction of total dietary fiber in these products. NIR spectroscopy, thus, provides a rapid, accurate method of analysis for total dietary fiber in a wide range of cereal products with a wide range of dietary fiber values.

Last Modified: 12/20/2014
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