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Rapid Integrated Total Dietary Fiber Assay Kit

Product code: K-RINTDF

100 assays per kit

Prices exclude VAT

Available for shipping

Content: 100 assays per kit
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: Dietary Fiber
Assay Format: Spectrophotometer
Detection Method: Absorbance
Signal Response: Increase
Limit of Detection: 0.5 g/100 g
Total Assay Time: ~ 3 h work (over 1-2 days)
Application examples: Food ingredients, food products and other materials.
Method recognition: AOAC Method 2017.16 and ICC Standard Method No. 185

The Rapid Integrated Total Dietary Fiber Assay Kit method is validated under collaborative study (AOAC Method 2017.16, ICC Standard No. 185) and suitable for the measurement and analysis of Total Dietary Fiber as per Codex Alimentarius definition. This method is updated to be more consistent with in vivo conditions in the human small intestine, i.e. a 4 h incubation time. Under these conditions more accurate measurement of resistant starch is obtained, including phosphate cross-liked starch (RS4). Use of higher enzyme concentrations ensures that resistant maltodextrins produced from non-resistant starch under the incubation conditions of the Integrated Total Dietary Fiber procedure (AOAC Methods 2009.01 and 2011.25) are no longer produced.

In this improved, rapid method, the incubation time with PAA + AMG is reduced to 4 h and the levels of both PAA and AMG are increased to ensure that resistant starch levels obtained with a set of control samples are consistent with ileostomy data. Under these conditions, the DF values obtained for most samples are the same as those obtained with AOAC Methods 2009.01 and 2011.25.

The dietary fiber fractions that are measured with this method are:

1. High Molecular Weight Dietary Fiber (HMWDF) including Insoluble Dietary Fiber (IDF) and High Molecular Weight Soluble Dietary Fiber (SDFP; soluble dietary fiber which is precipitated in the presence of 78% aqueous ethanol), and

2. Low Molecular Weight Soluble Dietary Fiber (SDFS; water soluble dietary fiber that is soluble in the presence of 78% aqueous ethanol).

Alternatively, IDF, SDFP and SDFS can be measured separately.

The enzymes used in this method are high purity and effectively devoid of contaminating enzymes active on other dietary fiber components such as 
β-glucan, pectin and arabinoxylan. They are supplied as freeze-dried powders; allowing the use of glycerol as an internal standard in the method.

View Megazyme’s latest Guide for Dietary Fiber Analysis.

* See McCleary, B. V., Sloane, N & Draga, A. (2015). Determination of total dietary fibre and available carbohydrates: a rapid integrated procedure that simulates in vivo digestion. Starch/Starke, 66, 1-24.

Validation of Methods
  • More rapid measurement - incubation time with PAA + AMG reduced to 4 h in comparison with AOAC 2009.01 (increased levels of enzyme employed) 
  • DF values for most samples are very similar to those obtained with AOAC Method 2009.01 
  • Rapid Integrated Total Dietary Fiber method removes all of the limitations that have been identified with AOAC Method 2009.01* 
  • All reagents stable for > 2 years after preparation 
  • The method is consistent with the CODEX Alimentarius definition of dietary fiber 
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing 
  • Very competitive price (cost per test)
Certificate of Analysis
Safety Data Sheet
FAQs Booklet Data Calculator
Megazyme publication

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.

This chapter discusses the evolution of the definition of dietary fiber and the methodology to service this definition. Cereals are an important source of fiber in the human diet and therefore accurate analyses of the compounds that make up this dietary component are needed. The need to quantify the amount of carbohydrate that affects blood glucose levels led to methods to measure “available” carbohydrates and the recognition of the presence of “unavailable” carbohydrates, although no physiological role was assigned for this latter material. The term dietary fiber was introduced in 1953 and a physiological definition was introduced in 1976. A concerted effort was made to develop a method to service this definition through research. The outcome was the Prosky method (AOAC Method 985.29), which was accepted in 1985 as the gold standard method for the measurement of dietary fiber. As our understanding of the physiological importance of dietary fiber has advanced, it was realized that carbohydrates other than those measured by AOAC Method 985.29, namely resistant starch and non-digestible oligosaccharides, should also be included in the definition and measured and a new definition for dietary fiber was released by Codex Alimentarius. This definition includes resistant starch and the option to include non-digestible oligosaccharides. An integrated total dietary fiber (INTDF) method was developed in 2007 (AOAC Methods 2009.01 and 2011.25) and in 2015 was updated as a rapid integrated total dietary fiber method.

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Megazyme publication
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.

The new definition of dietary fibre introduced by Codex Alimentarius in 2008 includes resistant starch and the option to include non-digestible oligosaccharides. Implementation of this definition required new methodology. An integrated total dietary fibre method was evaluated and accepted by AOAC International and AACC International (AOAC Methods 2009.01 and 2011.25; AACC Method 32–45.01 and 32–50.01, and recently adopted by Codex Alimentarius as a Type I Method. However, in application of the method to a diverse range of food samples and particularly food ingredients, some limitations have been identified. One of the ongoing criticisms of this method was that the time of incubation with pancreatic α-amylase/amyloglucosidase mixture was 16 h, whereas the time for food to transit through the human small intestine was likely to be approximately 4 h. In the current work, we use an incubation time of 4 h, and have evaluated incubation conditions that yield resistant starch and dietary values in line with ileostomy results within this time frame. Problems associated with production, hydrolysis and chromatography of various oligosaccharides have been addressed resulting in a more rapid procedure that is directly applicable to all foods and food ingredients currently available.

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Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates.

Höglund, E., Eliasson, L., Oliveira, G., Almli, V. L., Sozer, N. & Alminger, M. (2018).

LWT, In Press.Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40°C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69°C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

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Safety Information
Symbol : GHS05, GHS08
Signal Word : Danger
Hazard Statements : H318, H334
Precautionary Statements : P261, P280, P284, P304+P340, P305+P351+P338, P310, P342+P311, P501
Safety Data Sheet
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