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Total dietary fiber (TDF) was measured in 16 foods by three methods: a rapid enzyme‐NDF (neutral detergent fiber) procedure supplemented with a separate procedure for soluble (SOL) fiber, the AOAC TDF method and the comprehensive Englyst's procedure. The NDF+SOL method needed less operator time than the AOAC method and its TDF values were in agreement with the AOAC method (y = 0.98 ‐0.39; r = 0.997) and with the Englyst's method (y = 1.17 ‐0.19; r = 0.996). The constituent sugars of polysaccharides in NDF+SOL residues were similar to those by the Englyst's method, indicating an adequate estimation of dietary fiber in foods and food products.
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Mongeau et al. (1986) studied this question.
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