Available Carbohydrates Assay Kit

- Overview
  - The Available Carbohydrates Assay Kit method is suitable for the determination of available carbohydrates (AVCHO) comprising *total digestible starch (TDS) plus maltodextrins, sucrose, D-glucose, D-fructose and lactose. New Improved method receiving 'First Action' status: AOAC 2020.07. This method is designed to simulate in vivo conditions in the human small intestine (i.e. a 4h incubation time with PAA+AMG) in parallel with recent advances in Dietary Fiber (DF) methodology (K-RINTDF: AOAC Method 2017.16) and in accordance with the new (physiological based) definition of DF announced by Codex Alimentarius in 2009. Also, sucrose is hydrolysed with a specific “sucrase” enzyme which (unlike invertase which has been used traditionally for this reaction) has no action on fructo-oligosaccharides (FOS).
    
    * Total digestible starch (TDS) is defined as starch that is digested in a 4h period and is part of the carbohydrate that is available for digestion and absorption in the human small intestine. See our full range of dietary fiber assay kits.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 1.475g/100g
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Food ingredients, food products and other materials.
- Reference
  - 1.Measurement of available carbohydrates in cereal and cereal products, dairy products, vegetables, fruit and related food products and animal feeds: First Action 2020.07. McCleary, B. V. & McLoughlin, C. (2021). Journal of AOAC International, qsab019.
    2.Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. McCleary, B. V., McLoughlin, C., Charmier, L. M. J. & McGeough, P. (2019). Cereal Chemistry, 97(1), 114-137.
    3.Exploring the nutritional potential, anti-nutritional components and carbohydrate fractions of Indian pigmented maize. Gogoi, P., Sharma, P., Mahajan, A., Goudar, G., Kumar, A., Sreedhar, M., Singh, M. & Longvah, T. (2022). Food Chemistry Advances, 100176.
    4.Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates. Singh, A., Raigond, P., Lal, M. K., Singh, B., Thakur, N., Changan, S. S., Kumar, D. & Dutt, S. (2020). LWT, 109363.

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Available Carbohydrates Assay Kit

Available Carbohydrates Assay Kit

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