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TDF100A

Supelco

Total Dietary Fiber Assay Kit

sufficient for ~100 assays

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About This Item

UNSPSC Code:
12164500
NACRES:
NA.84

usage

sufficient for ~100 assays

Quality Level

100

technique(s)

photometry: suitable

application(s)

food and beverages
general analytical

storage temp.

2-8°C

Application

This assay determines the total dietary fiber content of food using a combination of enzymatic and gravimetric methods. Samples of dried, fat-free foods are gelatinized with heat stable α-amylase and then enzymatically digested with protease and amyloglucosidase to remove the protein and starch present in the sample. Ethanol is added to precipitate the soluble dietary fiber. The residue is then filtered and washed with ethanol and acetone. After drying, the residue is weighed. Half of the samples are analyzed for protein and the others are ashed. Total dietary fiber is the weight of the residue less the weight of the protein and ash.

Other Notes

Reagents for the determination of total dietary fiber.

Principle

Uses a combination of enzymatic and gravimetric methods. This procedure is based on the method published in Official Methods of Analysis, 15th ed., AOAC, Arlington, VA, Vol. II, Sec. 985.29, 1105 (1990).

Kit Components Only

Product No.
Description
  • α-Amylase, Heat-stable 10 mL
  • Amyloglucosidase 10 mL
  • Celite 50 g
  • Protease 500 mg

related product

Product No.
Description
Pricing

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 2 - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - STOT RE 1 Inhalation - STOT SE 3

Target Organs

Lungs, Respiratory system

Storage Class Code

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Simran Kaur Arora et al.
Journal of food science and technology, 54(11), 3512-3520 (2017-10-21)
Owing to the proven beneficial role of dietary fiber (DF) on human health, feasibility of incorporating commercially available soluble and insoluble DF preparations into rice-milk-pudding (
Jiral R Patel et al.
Journal of food science and technology, 53(1), 71-87 (2016-01-21)
A protein-rich puffed snack was produced using a twin screw extruder and the effects of varying levels of tapioca starch (11 to 40 parts), rennet casein (6 to 20 parts) and sorghum flour (25 to 75 parts) on physico-chemical properties
José Arias-Rico et al.
Foods (Basel, Switzerland), 9(5) (2020-05-14)
The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake of these vegetables is very important in the Mexican diet because these plants supply an important input of
Apurba Giri et al.
Journal of food science and technology, 54(8), 2443-2451 (2017-07-26)
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased
Gonul Silav-Tuzlu et al.
Food technology and biotechnology, 59(4), 463-474 (2022-02-10)
In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product
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