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Pitfall in the determination of the dietary fibre content and nutritional value of food products

2009; Codon Publications; Volume: 1; Issue: 4 Linguagem: Inglês

10.1111/j.1757-837x.2009.00041.x

1757-837X

Kommer Brunt,

Digestive system and related health

Quality Assurance and Safety of Crops & FoodsVolume 1, Issue 4 p. 225-230 Pitfall in the determination of the dietary fibre content and nutritional value of food products Kommer Brunt, Kommer Brunt Carbohydrate Department, Eurofins Food, Leeuwarderstraatweg, Heerenveen, The NetherlandsSearch for more papers by this author Kommer Brunt, Kommer Brunt Carbohydrate Department, Eurofins Food, Leeuwarderstraatweg, Heerenveen, The NetherlandsSearch for more papers by this author First published: 28 December 2009 https://doi.org/10.1111/j.1757-837X.2009.00041.xCitations: 1 Correspondence: Kommer Brunt, Carbohydrate Department, Eurofins Food, Leeuwarderstraatweg 129, 8441 PK Heerenveen, The Netherlands.FAX: +31(0)88 831 01 00Email: k.brunt@eurofins.nl Read the full textAboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Dietary fibre and nutritional value of food in a broad variety of matrices are frequently requested analyses. In the situation that the analysing laboratory is not informed about the addition of specific ingredients such as low-molar weight dietary fibre ingredients/prebiotics (e.g. inulin/FOS, GOS, resistant maltodextrins) for the fortification purposes of the dietary fibre content in the product, erroneous results can be obtained. In this paper two case studies dealing with this problem are described. The case studies concern firstly a local industrial bakery who tried to develop a healthier product with an increased dietary fibre content and a lower nutritional value and secondly a candy manufacturer. Citing Literature Volume1, Issue4Special Issue: Special issue: Dietary FibreDecember 2009Pages 225-230 RelatedInformation