Application of New Dietary-fiber Measuring Method for the Standard Tables of Food Composition in Japan

Abstract

The Standard Tables of Food Composition in Japan (FCTJ) is the only official database on food ingredients and is used for various purposes in Japan. However, the method used in the FCTJ, the FCTJ manual, is sometimes unsuitable for accurately measuring some components. In this report, we focused on dietary fiber analysis mainly by reviewing resistant starch and low molecular weight water-soluble dietary fiber (LMWSDF) data. The data from three methods other than the FCTJ manual were compared as follows: AOAC 2011.25, the improved 2011.25 reported by McCleary, and a modified method of the FCTJ manual in which the LMWSDF by HPLC was added. Although the results showed that all three methods are suitable for the FCTJ, AOAC 2011.25 as a CAC Type 1 method is considered to be best suited to the FCTJ.