Dietary Fiber Determination

What is Dietary Fiber? What are the Test Methods?

The term dietary fiber is used to separate cellulose, hemicellulose and lignin from other substances that make up the cell wall, such as fats, proteins, pectin, and inorganic substances. Whether a vegetable food is soft or hard, easy or difficult to digest depends on the amount of fiber in the food.

While foods with a high amount of dietary fiber give a feeling of satiety, they are especially important in terms of weight control since they do not constitute a high energy value for the human body. Health benefits such as preventing constipation and reducing the risk of bowel cancer increase the value of fiber foods.
Crude fiber determination is an important parameter in determining the nutritional value and food quality in foods. The American Food and Drug Organization (FDA) and TGK generally reported the daily intake of dietary fiber as 35 grams.

Dietary fiber analysis is basically based on the measurement of non-hydrolyzable polysaccharides that will emerge together with enzymes in the digestive system.

Dietary fiber is used in the food industry to increase water holding capacity, increase tissue development, and reduce cooking losses.

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