|Barton Ii, Franklin|
Submitted to: Near Infrared Spectroscopy International Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 7/20/1997
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Soluble and insoluble fractions of dietary fiber have different human physiological effects and their amount in foods is of interest to consumers, the medical community, and the cereal product industry. A near-infrared reflectance model was previously developed, using partial least squares regression, to predict total dietary fiber content in a wide variety of cereal and grain products with a wide range in dietary fiber values (N=117, SECV=1.7%, multiple coefficient of determination =0.98). This presentation describes the development of two models, using near-infrared reflectance spectroscopy and partial least squares regression, to predict soluble and insoluble dietary fiber in the same dry milled cereal products. The reference method used to determine total, soluble, and insoluble dietary fiber was AOAC procedure 991.43. Primary product constituents influencing model development are examined.