|Barton Ii, Franklin|
Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: 11/7/1999
Publication Date: N/A
Citation: KAYS, S.E., BARTON II, F.E., WINDHAM, W.R. SPECTROSCOPIC MEASUREMENT OF DIETARY FIBER IN CEREAL PRODUCTS. UNITED STATES JAPAN NATURAL RESOURCES PROTEIN PANEL. 1999. Interpretive Summary:
Technical Abstract: Current laboratory methods for the analysis of dietary fiber are extremely time consuming, and may generate waste chemicals, therefore, spectroscopy has been investigated as a alternative technique. This report is a review of the work that has been done at the Russell Research Center on the potential of near-infrared spectroscopy for the rapid measurement of total dietary fiber. Initial work involved the development of near-infrared reflectance models for the analysis of total dietary fiber in cereal food products. Products used in the models included breakfast cereals, crackers, pastas, brans and flours consisting of a wide range of grains and combinations of grains. The ground cereal products were scanned with an NIRSystems 6500 monochromator and reference data for dietary fiber composition was obtained using the enzymatic gravimetric technique (AOAC Method 991.43). Using ISI software for scanning and data analysis, a calibration was obtained for rapid and accurate prediction of total dietar fiber, using partial least squares regression. The data set was subsequently expanded to include cereal food products with wide variations in fat and sugar content resulting in models with similar accuracy for predicting dietary fiber. Furthermore, the effect of cereal product residual moisture content on the ability to predict dietary fiber was investigated. Results indicate that near-infrared analysis has the potential to be a significant force in dietary fiber analysis in the future.