Available Carbohydrates/Dietary Fiber Assay Kit

The Available Carbohydrates/Dietary Fiber test kit is an integrated procedure for the measurement and analysis of available carbohydrates and dietary fiber in cereal products, fruit and vegetables and food products.

View Megazyme's latest products for dietary fiber analysis in the Megayme Dietary Fiber brochure.

Product Code
Content/size
Stock
Price
Qty
K-ACHDF
100 assays of each component
$369.00

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An integrated procedure for the measurement of Available
Carbohydrates and Dietary Fiber in cereal products, fruit and
vegetables and food products

Principle (Dietary Fiber):
     (α-amylase + amyloglucosidase)
(1) Starch + H2O → glucose

                     (protease)
(2) Protein + H2O → peptides

(3) Dietary fiber determined gravimetrically following
      alcohol precipitation


Principle (Available Carbohydrates):
                        (sucrase / maltase + β-galactosidase)
(4) Sucrose, maltose and lactose → D-glucose + D-fructose
                                                                    + D-galactose


                 (PGI, hexokinase glucose-6-phosphate dehydrogenase)
(5) D-Glucose + D-fructose + ATP + NADP+ → gluconate-6-phosphate
                                                                        + NADPH + ADP + H+

Kit size:                             100 assays of each
Application examples:
Food ingredients, food products and other materials
Method recognition:    
Dietary Fibre - AOAC (Methods 985.29, 991.42, 991.43 and 993.19)
and AACC (Methods 32-05.01, 32-07.01 and 32-21.01)

Advantages

  • Very cost effective
     
  • All reagents stable for > 2 years after preparation
     
  • High purity / standardised enzymes employed
     
  • Only kit available
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Simple format

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.

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.

Measuring dietary fibre.

McCleary, B. V. (1999). The World of Ingredients, 50-53.

Two issues in dietary fiber measurement.

McCleary, B. V. (2001). Cereal Foods World, 46(4), 164-165.

Dietary fibre analysis.

McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.

Measurement of novel dietary fibres.

McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.

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.

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.

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.

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, L., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.

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.

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.

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.

Amagloh, F. K., Mutukumira, A. N., Brough, L., Weber, J. L., Hardacre, A. & Coad, J. (2013). Food & Nutrition Research, 57.

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans.

Linsberger-Martin, G., Weiglhofer, K., Thi Phuong, T. P. & Berghofer, E. (2013). LWT-Food Science and Technology, 51(1), 331-336.

Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources.

Cagnasso, C. E., Calviño, A., López, L. B., Cellerino, K., Dyner, L., Binaghi, M. J., Rodriguez, V., Drago, S., Gonzalez, R. & Valencia, M. E. (2013). Journal of Food and Nutrition Sciences, 1(4), 57-64.

Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine.

Hiller, B., Schlörmann, W., Glei, M. & Lindhauer, M. G. (2011). Food Chemistry, 125(4), 1202-1212.