Abstract
The development of procedures for the quantification of dietary fiber (DF) has been evolving steadily since the “dietary fiber” term was coined. At the same time, the DF concept has been enriched and thus, the methodologies required to evaluate all the new components included in the improved concept need to be modified. In this context, it is necessary to recognize the evolution of the term to understand the modifications of the analysis methods, as well as to know the methodologies to comprehend the group of compounds that are quantified when the analyses are conducted. In the following chapter the most common current methods to determine soluble, insoluble and total dietary fiber as well as its components are described.
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Garcia-Amezquita, L.E., Viacava, F., Jacobo-Velázquez, D.A. (2020). Analysis of Fiber and Its Components. In: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada-Ortigoza, V. (eds) Science and Technology of Fibers in Food Systems. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-38654-2_4
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