<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Craig, S A</style></author><author><style face="normal" font="default" size="100%">Holden, J F</style></author><author><style face="normal" font="default" size="100%">Khaled, M Y</style></author><author><style face="normal" font="default" size="100%">Craig, S A</style></author><author><style face="normal" font="default" size="100%">Holden, J F</style></author><author><style face="normal" font="default" size="100%">Khaled, M Y</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Determination of polydextrose as dietary fiber in foods.</style></title><secondary-title><style face="normal" font="default" size="100%">J AOAC Int</style></secondary-title><alt-title><style face="normal" font="default" size="100%">J AOAC Int</style></alt-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Animals</style></keyword><keyword><style  face="normal" font="default" size="100%">Anions</style></keyword><keyword><style  face="normal" font="default" size="100%">Bacterial Proteins</style></keyword><keyword><style  face="normal" font="default" size="100%">Beverages</style></keyword><keyword><style  face="normal" font="default" size="100%">Cacao</style></keyword><keyword><style  face="normal" font="default" size="100%">Candy</style></keyword><keyword><style  face="normal" font="default" size="100%">Chromatography, Ion Exchange</style></keyword><keyword><style  face="normal" font="default" size="100%">Dietary Fiber</style></keyword><keyword><style  face="normal" font="default" size="100%">Ethanol</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Glucan 1,4-alpha-Glucosidase</style></keyword><keyword><style  face="normal" font="default" size="100%">Glucans</style></keyword><keyword><style  face="normal" font="default" size="100%">Glycoside Hydrolases</style></keyword><keyword><style  face="normal" font="default" size="100%">Humans</style></keyword><keyword><style  face="normal" font="default" size="100%">Hydrolysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Isoamylase</style></keyword><keyword><style  face="normal" font="default" size="100%">Tea</style></keyword><keyword><style  face="normal" font="default" size="100%">Ultrafiltration</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2000</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2000 Jul-Aug</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">83</style></volume><pages><style face="normal" font="default" size="100%">1006-12</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Polydextrose (Litesse) provides physiological effects consistent with dietary fiber. However, AOAC methods for measuring total dietary fiber (TDF) in foods include an ethanol precipitation step in which polydextrose and similar carbohydrates are discarded and therefore not quantitated. This study describes a method developed to quantitate polydextrose in foods. The new method includes water extraction, centrifugal ultrafiltration, multienzyme hydrolysis, and anion exchange chromatography with electrochemical detection. Six foods were prepared with 4 levels of polydextrose to test the ruggedness of the method. Internal validation demonstrated the ruggedness of the method with recoveries ranging from 83 to 104% with an average of 95% (n = 24) and relative standard deviation of recoveries ranging from 0.7 to 13% with an average of 3.3% (n = 24). The value is added to that obtained for dietary fiber content of foods using the AOAC methods, to determine the TDF content of the food.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><custom1><style face="normal" font="default" size="100%">http://www.ncbi.nlm.nih.gov/pubmed/10995130?dopt=Abstract</style></custom1></record></records></xml>