Evaluation of methods of analysis for dietary fibre using real foods and model foods.

Rationale And Objectives: There are several rational and empirical methods for the measurement of dietary fibre and its components. A selection of these methods were evaluated by investigation of a range of real foods and model foods with added resistant starch (RS), non-starch polysaccharides (NSP) and resistant oligosaccharide (RO) ingredients.

Methods: A range of rational methods were applied in determining specific carbohydrate constituents: RS, NSP and RO, including fructans.