|  | Non-pectin soluble Soluble fibre other than pectin. |  |

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Source: adapted from Monro, J and Burlingame, B. J of Food Comp and Analysis 9, 100–118 (1996)

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To summarise what you learned about fibre analysis drag the fibre fractions and the three methods to the appropriate boxes to indicate which fractions are measured by each method.

Not completely right. This scheme only summarised what you learned on the previous pages. If you find it difficult to complete this schema please consult previous parts again.

Right. Food processing influences resistant starch values. When food is processed (e.g. after cooking) some starch becomes resistant to intestinal enzymes. AOAC fibre does include most of this resistant starch. Therefore AOAC fibre is higher for processed foods than for raw foods. Englyst fibre does not include resistant starch, therefore processing does not influence Englyst fibre values.

Below you see an overview of the different constituents of dietary fibre. Which fractions are included in a fibre value is determined by the method that is used. So far, three different methods for fibre determination were mentioned.