Development of a method to measure dietary fibre in oranges

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Abstract
A method to measure dietary fibre in oranges has been developed. Pectin was extracted from the food sample using heat, acid and a cation‐exchange resin. This was followed by enzymic digestions, using pepsin and pancreatin, of the remaining residue. Optimal levels of resin, pH, time and temperature for maximum pectin extraction were found. Optimal levels of enzymes and pH for maximal enzyme digestion was also found. Other food products tested for dietary fibre content were: cauliflower, oranges, pole beans, carrots and whole wheat flour. Values found were greater than those for other fibre analyses; however, most other methods fail to measure the water‐soluble indigestible components, such as pectin.

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