The NMKL 129 standard, developed by the Scandinavian Committee for Food Analysis (NMKL), defines a test method for the gravimetric determination of total dietary fiber after enzymatic degradation in foods.
Enzymatic methods for food analysis are highly specific and provide significant time and cost savings over other methods, especially in terms of sample preparation.
Due to the importance of enzymatic methods in food production and the assurance of quality and safety, there are many national and international industry associations and government organizations on the subject. Like many other analytical methods, enzymatic analysis was first used in clinical diagnosis and later adapted for the determination of food components. The high specificity of enzymes allows analysis in complex sample matrices without complex sample preparation techniques. This makes enzymatic food analysis an invaluable tool because it saves time, lowers costs and gives reliable results regardless of the sample matrix. In addition, enzymatic methods use non-hazardous reagents and are environmentally friendly.
In the food and beverage industry, qualitative and quantitative analysis is extremely important for quality, storage, nutrition and safety. Levels of certain carbohydrates, such as glucose, lactose, fructose, sucrose, and starch, affect intolerances, diabetes, and obesity. The presence of undesirable carbohydrates or their hydrolysis products can alter the manufacturing process or reduce product shelf life. It may also indicate microbial contamination or improper handling.
Determination of dietary fiber is another important food analysis. It is recommended to consume high fiber foods such as fruits, vegetables, nuts and cereals to treat or prevent diseases such as constipation and hemorrhoids. Water-soluble fiber also helps lower blood cholesterol levels. From a chemical perspective, dietary fiber is a complex mixture of organic substances, including hydrophilic compounds such as soluble and insoluble polysaccharides and indigestible oligosaccharides, and a number of non-swelling, relatively hydrophobic compounds such as lignins.
Our organization also provides gravimetric total dietary fiber determination services after enzymatic degradation in foods, within the scope of NMKL 129 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.
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