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 a-amylase and then enzymatically digested with protease and amyloglucosidase to remove the protein and starch present in the sample.
The kit can be used with following methods:
- 16th Edition of the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC, method 985.29)
- AOAC Method 991.43 and the AACC Method 32-07