I have created a prebiotic blend that contains oat-derived beta-glucan, partially-hydrolysed guar gum, banana resistant starch and a dried fruit juice for flavour. Each of the 4 ingredients makes up approx. 25% of the total powdered blend.
We sent the sample to a commercial lab to assay for the Nutrition Panel and were surprised that the report shows only 30% dietary fibre (and 58% total carbohydrate + 22% sugar).
Is there an issue in assaying fibres of this type and expecting the result to be similar to that for an insoluble fibre such as a grain? Do the soluble fibres behave more like sugars and carbohydrates?
We had the same problem in assaying Larch arabinogalactans which is a branched-chain polysaccharide. We wondered if the material had degraded -or whether this is the wrong type of assay to evaluate soluble fibres.
I hope someone can help me answer this question; thank you in anticipation. Christine
Dear Christine,
First, chemically all these compounds mentioned are carbohydrates (including dietary fibre). Not sure what you mean by sugars? (Sucrose?) What do you classify as dietary fibre? Oligosaccharides above certain DP?
There are many things that could go wrong.
Did you analyse the 'ingredients' with the same method as the blend? What was the method?
You might also have problem with solubility?
Monosaccharides assay of water extractable and un-extractable part of your sample might be a good start. (Can send some links to papers if needed.)
Good luck!
Ondrej
Thank you Ondrej for your reply. We sent the samples out to an independent laboratory as this is a food product for commercial sale. We are going back to the lab for assistance - however, I appreciate your reply. Christine
Dietary fiber is insoluble fiber but also include under the carbohydrate. But in your question, you mention about the sugar.What did you mean by sugar? Did you taken the results of carbohydrate, sugar, dietary fiber seperately?
Thank you for your response. We have an assay from the manufacturer which refers to > 85% polysaccharides. However, when we tested the same material in a commercial lab, the results show a significant percentage of sugar. We re concerned that the polysaccharides has degraded during processing.
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