Moisture, proteins, lipids and ashes were determined by the ICC standard methods 110/1, 105/2, 136, 104/1 respectively [13 ]. Protein content was estimated using the conversion factor 5.70 for wheat flours and 6.25 for BSG flour. Total dietary fiber (TDF) content was measured according to Lee et al. [14 ] using a reagent kit (K-TDFR, Megazyme Int., Wicklow, Ireland).
K tdfr
Manufactured by Megazyme
Sourced in Ireland
K-TDFR is a laboratory test kit designed to quantitatively determine the total dietary fiber content in food and feed samples. The kit utilizes enzymatic and gravimetric methods to measure the total dietary fiber, including soluble and insoluble fractions.
Automatically generated - may contain errors
Lab products found in correlation
Trizma base, by Merck Group (1 mentions)
2 n morpholino ethanesulfonic acid hydrate mes, by Merck Group (1 mentions)
Methanol, by Fujifilm (1 mentions)
D maltose monohydrate, by Fujifilm (1 mentions)
Milli q purification device, by Merck Group (1 mentions)
Glycerol, by Merck Group (1 mentions)
D glucose, by Fujifilm (1 mentions)
Maltotriose, by Merck Group (1 mentions)
Disodium hydrogenphosphate 12 water, by Fujifilm (1 mentions)
12 protocols using k tdfr
1
Comprehensive Flour Composition Analysis
2
Nutritional Composition of Wheat Cookies
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The dry matter (dm) content of the wheat cookies, as well as the amounts of protein, fat, and ash were measured using the standard methods recommended by the Association of Official Analytical Chemists (AOAC) [78 ]. Moisture percentage was determined by the oven dry method (AOAC method 940.26) using a laboratory drier (SML 30/250, Zalmed, Warszawa, Poland); ash was determined by incineration (550 °C) of known weights of the samples in a muffle furnace (FCF5SH, Czylok, Jastrzębie-Zdrój, Poland) (AOAC method 930.05); crude fat was determined by the Soxtec automated extraction method (AOAC method 930.09) [78 ] using a Soxtec Avanti’s 2050 Auto Extraction Foss Unit (Tecator, Hillerød, Sweden); protein (N × 6.25) was determined by the Kjeldahl method using a FOSS Digester and Autodistillation Unit, KjeltecTM 8200 (Tecator Foss, Hillerød, Sweden) (AOAC method 978.04); the total dietary fiber was determined with a commercial kit (K-TDFR, Megazyme International Ireland, Bray Business Park, Bray, Co. Wicklow, Ireland). The carbohydrate content was determined by difference: 100 − (moisture + ash + protein + fat).
3
Extraction and Purification of Indigestible Tremella Polysaccharides
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The fruiting bodies of T. fuciformis were obtained from Well Youth Biotech Co., Ltd. (Taichung, Taiwan). Sawdust was used as the main cultivation substrate. The moisture content in the fresh fruiting bodies was 89–93%. To prepare the polysaccharides referred to by Yang et al., previously published [11 (link)], the fruiting bodies were cut into pieces and extracted by 10-fold of distilled water by weight at 80 °C for 4 h. Filtration was applied to remove debris, and 4-fold volume of 95% ethanol at 4 °C was added to the filtrate for 12 h to precipitate crude polysaccharides. A commercial total dietary fiber assay kit (K-TDFR, Megazyme, Ireland) was applied to the crude polysaccharides for removing the starch and proteins and obtained the indigestible T. fuciformis polysaccharide (TFPS) according to the AOAC 993.19 method.
4
Kimchi By-Product Dietary Fiber Analysis
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Commercial soft flour (CJ Co., Seoul, South Korea), sugar (CJ Co.), butter (Seoulmilk ICA, Seoul, South Korea), skim milk powder, vanilla powder, baking powder, eggs, and milk were purchased from a local market in Korea. Kimchi by‐products were obtained from a kimchi factory, washed to remove soil and dirt, drained, and dried at 70°C for 24 hr, using a hot air drier (Lequip, Hwaseong, Gyeonggi‐do, Korea). After cooling to room temperature (24°C), the material was ground and strained through a 50‐mesh sieve (297 μm). The powder was stored in a polyethylene bag at −18°C. A total dietary fiber (TDF) assay kit (K‐TDFR) was obtained from Megazyme International (Bray Co., Wicklow, Ireland). MES (2‐N‐morpholino ethanesulfonic acid) hydrate and Trizma base were purchased from Sigma‐Aldrich (St. Louis, MO, USA).
5
Quantification of Total Dietary Fiber and β-Glucan
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All chemicals used were of analytical grade and were provided by Sigma-Aldrich (Madrid, Spain) unless otherwise specified. Total Dietary Fiber (K-TDFR) and β-Glucan (K-BGLU) Assay Kits were purchased from Megazyme (Wicklow, Ireland).
6
Enzymatic Dietary Fiber Analysis
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The total fibers were determined by the enzymatic-gravimetric method (AOAC Method 985.29), described by Prosky et al. (17 (link)), using the complete dietary fibers assay kit K-TDFR (Megazyme Int., Wicklow, Ireland), The method requires phosphate buffer, pH 6.0 and the following enzymes: heat-stable α-amylase, protease, and amyloglucosidase. Heat stable α-amylase depolymerizes starch, protease depolymerizes and dissolves proteins, while amyloglucosidase converts starch into glucose. After the enzymatic treatment, the sample is corrected for possible mineral and nitrogen residue. Total dietary fibers were measured by gravimetric analysis.
7
Proximate Composition Analysis of GFB
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The proximate compositions of the selected GFB formulations were determined according to the AOAC methods (AOAC, 2005 ). The moisture content was calculated based on weight loss after the sample was heated in an oven at 105°C. Ash content was determined by incineration in muffle furnace at 550°C. Protein content was determined by total nitrogen, obtained by micro‐Kjeldahl, considering conversion factor of %N × 6.25. Fat was determined by the Soxhlet method. Total dietary fiber by enzymatic–gravimetric, using a commercial assay kit (K‐TDFR, Megazyme International Ireland Limited, Bray, Ireland). Available carbohydrates were calculated by difference [100 ‐ (moisture + ash + protein + fat + dietary fiber)]. Each value was the average of three determinations.
8
Determination of Total Dietary Fiber
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Total dietary fibre content (TDF) was measured on dried gari using an enzyme kit (K‐TDFR, Megazyme International, Bray, Ireland). Total dietary fibre (TDF, % dry basis) was determined on triplicate samples.
9
Dietary Fiber Assay Protocol
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All chemical and reagents used in this study were purchased from Sigma-Aldrich Chemical (St. Louis, MO, USA) (ACS certified grade). Total dietary fiber assay kit (K-TDFR) was provided by Megazyme (Wicklow, Ireland). Isomaltodextrin (GRAS no. 610) was purchased from the Hayashibara (Okayama, Japan). All samples were established and analyzed in triplicate.
10
Preparation of Buffered Solutions
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Ultrapure water (18.2 MΩ•cm) from a Milli-Q purification device (Millipore, MA, USA) was used throughout this work. Disodium hydrogen phosphate 12-water (guaranteed reagent), sodium dihydrogen phosphate 2-water (guaranteed reagent), 1 mol/L sodium hydroxide (NaOH) solution (for volumetric analysis), D(+)-glucose, D(+)-maltose monohydrate, and methanol (for HPLC) were obtained from Fujifilm Wako Pure Chemical (Osaka, Japan). Maltotriose and glycerol were obtained from Sigma-Aldrich Japan (Tokyo, Japan). Purified indigestible dextrin (Fibersol-2) was provided by Matsutani Chemical Industry (Hyogo, Japan). Purified polydextrose (Litesse II) was obtained from DuPont (DE, USA). The enzymes α-amylase, protease, and amyloglucosidase were components of the total dietary fiber assay kit (K-TDFR) supplied by Megazyme (Wicklow, Ireland). Sodium phosphate buffer was prepared by mixing appropriate volumes of 0.08 mol/L disodium hydrogen phosphate and sodium dihydrogenphosphate to obtain pH 6.0.
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