Community Research and Development Information Service - CORDIS


The aim of the work was to produce 5 new food reference materials from a range of food sources with different levels of dietary fibre and other components, and to certify them. The use of several methods of analysis is desirable because no single method is universally used, and there is a lack of reference materials certified by methods other than AOAC. The new materials are dried haricot bean, dried carrot, dried apple, dried full fat soya flour and dried bran breakfast cereal. The paper includes a brief description of the preparation and packing of these materials and the steps taken to ensure their homogeneity and stability. A preliminary intercomparison study was carried out among 32 European laboratories to ensure that the protocols for the methods gave accurate, repeatable and reproducible results that would be acceptable for certification. The results in this paper are presented provisionally. The materials will not be certified and available until the certification report and the corresponding certificate have been accepted by the certification committee. The main project is not intended to recommend which method should be used for dietary fibre analysis, nor to compare the merits of the methods. However, the work provides a unique opportunity to study the dietary fibre values of the five new reference materials and of 4 cereal based materials using 5 different methods of analysis.

Additional information

Authors: PENDLINGTON A W, RHM Technology Ltd, High Wycombe (GB)
Bibliographic Reference: Article : Journal of AOAC (1995)
Record Number: 199512136 / Last updated on: 1996-01-15
Original language: en
Available languages: en