@article {1218, title = {Determination of polydextrose in foods by ion chromatography: collaborative study.}, journal = {J AOAC Int}, volume = {84}, year = {2001}, month = {2001 Mar-Apr}, pages = {472-8}, abstract = {
Eight collaborating laboratories assayed 7 blind duplicate pairs of foods for polydextrose content. The 7 test sample pairs ranged from low (2\%) to high (95\%) levels. The following foods were prepared with polydextrose mixed into the other ingredients and then baked, cooked, or otherwise prepared: milk chocolate candy, iced tea, sugar cookie, grape jelly, soft jellied candy, and powdered drink mix. Collaborators received a polydextrose standard to develop a calibration curve. The method determined polydextrose by ion chromatography, after removal of interfering food components (high molecular weight solubles). Repeatability standard deviations (RSDr) ranged from 3.93 to 9.04\%; reproducibility standard deviations (RSDR) ranged from 4.48 to 14.06\%. The average recovery was 94\%.
}, keywords = {Algorithms, Beverages, Cacao, Candy, Chromatography, Ion Exchange, Food Analysis, Glucans, Indicators and Reagents, Reference Standards, Tea, Ultracentrifugation}, issn = {1060-3271}, author = {Craig, S A and Holden, J F and Khaled, M Y} } @article {1198, title = {Determination of polydextrose as dietary fiber in foods.}, journal = {J AOAC Int}, volume = {83}, year = {2000}, month = {2000 Jul-Aug}, pages = {1006-12}, abstract = {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.
}, keywords = {Animals, Anions, Bacterial Proteins, Beverages, Cacao, Candy, Chromatography, Ion Exchange, Dietary Fiber, Ethanol, Food Analysis, Glucan 1,4-alpha-Glucosidase, Glucans, Glycoside Hydrolases, Humans, Hydrolysis, Isoamylase, Tea, Ultrafiltration}, issn = {1060-3271}, author = {Craig, S A and Holden, J F and Khaled, M Y and Craig, S A and Holden, J F and Khaled, M Y} }