Artigo de periodico

Determination and validation of dietary fiber in food by the enzymatic gravimetric method (2003)

• Authors:
  • Garbelotti, Maria Lima
  • Marsiglia, Deise Ap. Pinatti
  • Torres, Elizabeth Aparecida Ferraz da Silva
• Autor USP: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
• Unidade: FSP
• DOI: 10.1016/s0308-8146(03)00226-7
• Subjects: ANÁLISE DE ALIMENTOS; CARBOIDRATOS NA DIETA; REPRODUTIBILIDADE DE RESULTADOS
• Language: Inglês
• Abstract: An adequate and validated method for the analysis of any nutrient is a fundamental step in achieving a good analytical result. The purpose of this study was to analyze dietary fibers (DF) and validate the results without the availability of a standard reference material (SRM). Ten samples of cracker biscuits in duplicate were analyzed using the enzymatic-gravimetric method. To validate, cracker biscuit was used as a matrix food and a fiber-rich product (47.63 percent) was used as a secondary reference standard (SRS). Three aspects were evaluated: (1) Precision-Samples from 10 assays in two lots of cracker biscuits and in the RS; (2) Accuracy-recovery test on biscuit plus three quantities of SR: 1.5, 2.5 and 5.0 g in 50 g of biscuit, (3) Linearity-recovery curve, through the correlation coefficient (R2). Results obtained for coefficient of variation were 4.89 and 4.10 percent for biscuits and 1.37 percent for the RS, showing a good precision of approximately 20 percent. The accuracy values obtained were 4.10, 4.90 and 6.55 g/100 g, which represents recoveries of 101, 108 and 110 percent. These results indicate acceptable accuracy, since the replicates of the fortified samples showed analyte recovery within the acceptance range of 70-120 percent. The correlation coefficient (R2) was 0.9999 indicating an excellent linearity in the method's response. The conclusion is that DF results obtained through the EGM method are reliable, considering the crackerbiscuit sample parameters analyzed
• Imprenta:
  • Publisher place: Barking
  • Date published: 2003
• Source:
  • Título: Food Chemistry
  • ISSN: 0308-8146
  • Volume/Número/Paginação/Ano: v. 31, p. 469-473, 2003

Informações sobre o DOI: 10.1016/s0308-8146(03)00226-7 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo NÃO é de acesso aberto
  

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• ABNT

  GARBELOTTI, Maria Lima e MARSIGLIA, Deise Ap. Pinatti e TORRES, Elizabeth Aparecida Ferraz da Silva. Determination and validation of dietary fiber in food by the enzymatic gravimetric method. Food Chemistry, v. 31, p. 469-473, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00226-7. Acesso em: 10 fev. 2026.

• APA

  Garbelotti, M. L., Marsiglia, D. A. P., & Torres, E. A. F. da S. (2003). Determination and validation of dietary fiber in food by the enzymatic gravimetric method. Food Chemistry, 31, 469-473. doi:10.1016/s0308-8146(03)00226-7

• NLM

  Garbelotti ML, Marsiglia DAP, Torres EAF da S. Determination and validation of dietary fiber in food by the enzymatic gravimetric method [Internet]. Food Chemistry. 2003 ; 31 469-473.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/s0308-8146(03)00226-7

• Vancouver

  Garbelotti ML, Marsiglia DAP, Torres EAF da S. Determination and validation of dietary fiber in food by the enzymatic gravimetric method [Internet]. Food Chemistry. 2003 ; 31 469-473.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/s0308-8146(03)00226-7

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