K rstar kit

Crispbread samples were milled with a cyclone sample mill (Retsch). Extractable and unextractable dietary fibre content and composition were analysed by the Uppsala method (34) . Concentration of arabinoxylan and arabinogalactan was calculated assuming an arabinose/galactose ratio of 0•69 in extractable arabinogalactan (35) . Concentration of β-glucan, fructan and resistant starch was analysed using a K-BGLU kit, a K-FRUC kit and a K-RSTAR kit, respectively (Megazyme). Calcofluor average molecular weight of β-glucan (Mcf) was analysed using sizeexclusion chromatography with fluorescence detection (36) . Crude fat was determined according to the method described in the Official Journal of the European Communities and protein was determined according to the Kjeldahl method (N × 6•25). The amounts of L-lactic acid, D-lactic acid and acetic acid were determined enzymatically (Roche and R-Biopharm). An amount of 10 g of sample was mixed with 100 ml of distilled water and homogenised. The mixture was heated to 60°C and kept there for 5 min and was then cooled to room temperature in an ice bath. The pH was adjusted to 7 with NaOH and the mixture was then put in an ultrasonic batch for 5 min. The sample was then centrifuged and filtered through a 0•2 µm membrane filter and stored at -20°C until determination. All analyses were made in duplicate.