Integrated Total Dietary Fiber Assay Kit

- Overview
  - The Integrated Total Dietary Fiber test kit is suitable for the measurement and analysis of Integrated Total Dietary Fiber.
    
    Updated to include resistant, branched maltodextrins as a component in dietary fiber.
    
    K-INTDF-An Integrated Procedure (AOAC Method 2009.01 & 2011.25) for the measurement of Total Dietary Fiber (including resistant starch and non-digestible oligosaccharides). This method combines the key attributes of AOAC Official Methods of Analysis 2002.02, 985.29, 991.43, 2001.03.
    
    Specific dietary fiber fractions are measured as follows:
    
    1. Insoluble dietary fiber (IDF), Higher Molecular Weight Soluble Dietary Fiber (SDFP) and Lower Molecular Weight Soluble Dietary Fiber (SDFS) determination (AOAC Method 2011.25)
    
    2. Total High Molecular Weight Dietary Fiber (HMWDF) and SDFS determination (AOAC Method 2009.01)
    
    The enzymes used in these methods are of very high purity; they are effectively devoid of contaminating enzymes active on β-glucan, pectin and arabinoxylan.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.5g/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.Definition and Analysis of Dietary Fiber in Grain Products. McCleary, B. V., Cox, J, Ivory, R. & Delaney, E. (2019). “Cereal Grain-based Functional Foods", (Trust Beta and Mary Ellen Camire), CPI Group (UK) Ltd, pp. 103-126.
    2.Evolution of a Definition for Dietary Fiber and Methodology to Service this Definition. McCleary, B. V. & Cox, J. (2017). Luminacoids Research, 21(2), 9-21.
    3.Determination of total dietary fibre and available carbohydrates: A rapid integrated procedure that simulates in vivo digestion. McCleary, B. V., Sloane, N. & Draga, A. (2015). Starch/Stärke, 67(9-10), 860–883.
    4.Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch. McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.
    5.Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates. McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.
    6.Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study. McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, P., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.
    7.Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study. McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.
    8.Development and evaluation of an integrated method for the measurement of total dietary fibre. McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.
    9.An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates. McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.
    10.Dietary fiber and available carbohydrates. McCleary, B. V. & Rossiter, P. C. (2007). “Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values”, (Dennis T. Gordon and Toshinao Goda, Eds.), AACC International, Inc., pp. 31-59.
    11.Measurement of novel dietary fibres. McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.
    12.Dietary fibre analysis. McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.
    13.Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity. McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.
    14.Two issues in dietary fiber measurement. McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.
    15.Importance of enzyme purity and activity in the measurement of total dietary fibre and dietary fibre components. McCleary, B. V. (2000). Journal of AOAC International, 83(4), 997-1005.
    16.Measuring dietary fibre. McCleary, B. V. (1999). The World of Ingredients, 50-53.
    17.Enzyme purity and activity in fibre determinations. McCleary, B. V. (1999). Cereal Foods World, 44(8), 590-596.
    18.Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy. Ranathunga, A., Thumanu, K., Kiatponglarp, W., Siriwong, S., Wansuksri, R. & Suwannaporn, P. (2023). Food Chemistry Advances, 2, 100290.
    19.Ultrasound-assisted modification of enzyme and antioxidant activities, functional and rheological properties of oat and barley bran. Grgić, T., Pavišić, Z., Strmečki, N. M., Voučko, B., Mustač, N. Č., Ćurić, D., Le-Bail, A. & Novotni, D. (2023). Research

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Integrated Total Dietary Fiber Assay Kit

Integrated Total Dietary Fiber Assay Kit

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