AOAC RI ERP E-Book - DS DF

Table IV. Comparable AOAC International method data a .

Method

Title

s r

RSD r

S R

RSD R

HorRat

AOAC 985.29 AOAC 991.42 AOAC 991.43

Total Dietary Fiber in Foods

0.15-0.99 0.41-2.82

0.56-66.25 0.86-10.38

0.27-1.36 0.62-9.49

1.58-66.25 3.68-19.44

0.76-17.46 1.73-8.68

Insoluble Dietary Fiber in Foods and Food Products Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products

0.36-1.06

1.50-6.62

0.41-1.43

1.58-12.17

0.74-4.66

AOAC 992.16 AOAC 993.19 AACC 994.13

Total Dietary Fiber

0.18-1.01 0.49-1.15

1.48-14.73 1.74-5.93

0.22-2.06 0.79-2.05

4.13-17.94 2.41-7.01

1.84-4.62 1.13-2.83

Soluble Dietary Fiber in Foods and Food Products Total Dietary Fiber (Determined as Neutral Sugar Residues, Uronic Acid Residues and Klason Lignin) Dietary Fiber Containing Supplemented Resistant Maltodextrin (RMD) Resistant Starch in Starch and Plant Materials Insoluble, Soluble and Total Dietary Fiber (Codex Definition) by an Enzymatic-Gravimetric Method and Liquid Chromatography Total Dietary Fiber in Foods (Codex Definition) by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography (current method) Total Dietary Fiber in Foods

0.32-2.88

1.80-6.96

0.52-4.90

4.80-11.30

2.32-4.20

AOAC 2001.03

0.02-1.63 0.08-2.66 0.41-1.43

1.33-6.10 1.97-4.12 1.65-12.34

0.04-2.37 0.21-3.87 1.18-5.44

1.79-9.39 4.48-10.90 4.70-17.97

0.77-3.32 1.44-3.74 1.91-6.49

AOAC 2002.02 AOAC 2009.01 AOAC 2011.25

0.47-1.41

2.43-8.60

0.95-3.14

6.85-14.48

2.85-5.51

RINTDF Method

0.29-0.74

1.28-6.69

0.58-4.59

2.65-13.42

1.08-4.46

: within laboratory relative variability; s R AOAC Research Institute ERP Use Only : between laboratory variability; and RSD R : between laboratory relative

a s r : Within laboratory variability; RSD r variability. b Samples were not dried and/or were de-sugared only.