|Barton Ii, Franklin|
Submitted to: Book Chapter in Complex Carbohydrates in Foods
Publication Type: Book / Chapter
Publication Acceptance Date: 12/12/1996
Publication Date: N/A
Citation: KAYS, S.E., BARTON II, F.E., WINDHAM, W.R. NIR ANALYSIS OF DIETARY FIBER. BOOK CHAPTER IN COMPLEX CARBOHYDRATES IN FOODS. 1998. Interpretive Summary: An interpretive summary is not required for a literature review, book chapter (unless reporting original research), book review, or oral presentation (where only the title or abstract is published. Refer to directive 152.1 4/3/91
Technical Abstract: Food labeling and environmental legislation have increased the need for more rapid, efficient, and environmentally benign methods of determining the constituents of foods, particularly dietary fiber. For many agricultural products near-infrared technology has provided valuable alternatives to conventional, chemical methods of analysis. Near-infrared spectroscopy appears to provide an attractive alternative to current laboratory methods of dietary fiber determination. The current status of the use of near-infrared spectroscopy for the analysis of fiber in foods is reviewed. Likewise, the instrumentation and chemometrics involved in near infrared analysis and the current applications of near-infrared spectroscopy in the food industry are critiqued. Near-infrared analysis is very rapid, requires little or no sample preparation, does not create chemical waste, and, thus, has the potential to be a major force in dietary yfiber analysis in the future.