Lebensm.-Wiss. u.-Technol.

, 33, 72}79 (2000)

Hydration Properties of Dietary Fibre and Resistant

Starch: a European Collaborative Study
James A. Robertson*, Francois D. de Monredon, Patrick Dysseler, Fabienne Guillon, Renato Amadò
and Jean-Francois Thibault

J. A. Robertson: Food Biopolymers Section, Institute of Food Research, Norwich Research Park, Colney,
Norwich NR4 7UA (U.K.)
F. D. de Monredon, F. Guillon, J-F. Thibault: Centre de Recherche Agro-alimentaire de Nantes, INRA,
Rue de la GeH raudière, BP 71627, 44316 Nantes-03 (France)
R. Amadò: Department of Food Science, Swiss Federal Institute of Technology, ETH-Zentrum, CH-8092,
Zurich (Switzerland)
P. Dysseler: Department of Food Science, Institut Meurice, CERIA, Avenue Emile Gryzon, B-1070,
Brussels (Belgium)
(Received May 17, 1999; accepted August 4, 1999)

Hydration properties related to the xbre matrix have been dexned and measured in 19 European laboratories using common methods
and the substrates: resistant starches, pea hull, citrus pulp and apple pulp. Swelling and water retention capacity (WRC) were the major
hydration properties studied. The objective was to derive standardized methods with an included estimate of experimental variation or
statistical tolerance. Measurement of swelling and WRC were complemented by measurement of water absorption and porosity. Swelling
(&7 mL/g) and WRC (&4 g/g) were relatively low for resistant starches and pea hull. Swelling and WRC of citrus (&11 mL/g:
&11 g/g) and apple pulp (&7 mL/g:&5 g/g) were lower than expected, probably reyecting ewects of processing on matrix structure.
Coezcient of variation was higher between laboratories than within laboratory. The relationship between swelling, WRC, absorption
and porosity, as well as matrix ewects, are discussed.

( 2000 Academic Press

Keywords: dietary "bre; resistant starch; hydration methods; swelling; water retention

Introduction were major considerations. For hydration properties,

Understanding the perceived health response to "bre in
the diet has involved relating health markers to the
physicochemical behaviour of "bre during gut transit.
This has provided a range of methods of characterizing
the physical and chemical properties of the "bre matrix
(1}5) and determining how properties are a!ected under
physiological conditions (3, 6}9). There is an identi"ed
need to de"ne the properties of "bre precisely and also to
standardize methods of measurement within the con-
straints of each de"nition (10; see also 5, 11) so that
health-care industries and research organizations have
acceptable methods available to them, with known
statistical tolerance, to screen proposed "bre-based
therapeutic products.
Within the EU concerted action group, Pro"bre, clear
de"nition and standards for measurement of properties
* To whom correspondence should be addressed. Fax:#44 (0) 1603
507723, E-mail: jim.robertson@bbsrc.ac.uk
0023-6438/00/020072#08 $35.00/0
( 2000 Academic Press
de"nitions arising from Pro"bre were: swelling, &the vol-
ume occupied by a known weight of "bre under the
conditions used' is measured as settled bed volume; water
retention capacity (WRC), &the amount of water retained
by a known weight of "bre under the conditions used' is
measured by centrifugation and is preferred to either
water-holding capacity or water-binding capacity; water
absorption, &the kinetics of water movement under
de"ned conditions' is measured using a Baumann appar-
atus or using osmotic pressure/dialysis techniques; por-
osity, &the accessible volume and pore size' measurement
involves pycnometry and solute exclusion techniques.
A collaborative study was initiated to measure hydration
properties, notably swelling and WRC, using substrates
supplied to each laboratory by a common source. The
major objective was to standardize methodology and to
evaluate the levels of experimental variation expected
from each method. The study was undertaken in two
stages: stage 1 to test substrates, using standarized
methods; and stage 2 to repeat the operation, but to
doi:10.1006/fstl.1999.0595
All articles available online at http://www.idealibrary.com on

72
 lwt/vol. 33 (2000) No. 2

Table 1 Characterization of substrates used for the ring tests on hydration properties
Property Pea hull Apple pulp Citrus pulp Novelose Eridania

*Dry weight (g/kg) Mean 979.3 926.6 951.4 952.2 960.8

s 10.9 11.0 20.9 14.8 15.5
9
Dietary "bre (g/kg dry weight) Mean 751.2 511.1 357.6 * *
s 1.9 5.0 10.7
9
(AIR) (g/kg dry weight) 953.2 690.5 484.8 999.6 1000.2
Water-insoluble (g/kg dry weight) 872.8 610.5 386.9 996.7 998.3
Median particle size (km)
} dry 67 133 139 40 84
} hydrated 83 150 274 64 150
Speci"c surface area (N ads) (m2/kg) 1620 554 180 421 334
2
*Substrates as received: mean and S of dry weight determinations reported by participants
9

incorporate modi"cations to make the methods more
user-friendly. Measurements of water absorption in rela-
tion to porosity were also made to relate swelling, WRC
and absorption to matrix structure.
Materials and Methods
Participating laboratories
Participation in the study was open to all members of
Pro"bre and outside interest was also encouraged. Par-
ticipants were mainly members of the processing and
physicochemistry group of Pro"bre and most undertook
and completed the measurement of swelling and WRC.
Measurements of water absorption and porosity was
limited to participants with previous experience using the
methods involved.
Study protocol
The test substrates, chosen to cover a range of di!erent
"bre types, were characterized by a range of physical
properties which may be related to hydration properties,
e.g. particle size (Table 1). Substrates were distributed to
participants with copies of the standardized experimental
protocol(s) for swelling and water retention and schedule
for the standardized reporting of results. Experimental
protocols for each stage of the test were constructed,
based on published methods, to limit the number of
experimental variables in each protocol before proceed-
ing with the tests.
Raw data were collected on dry weight and weights
recorded at di!erent stages during each procedure. Data
were screened for compliance with the experimental pro-
tocol and consistency between participants. Inconsisten-
cies were checked through examination of raw data and,
if necessary, contact with the participant. All experi-
mental data complying with the set procedures were
included for analysis.
The substrates used were commercial preparations. Dur-
ing stage one, substrates were: pea hull (ID Food, Cergy
Pontoise, France); citrus pulp (Indulerida SA, Alguaire,
Lleida, Spain); Novelose (National Starch and Chemical
Co., Neustadt, Germany); and Eridania (Eridania, Be-
ghin-Say, Vilvoorde, Belgium). For stage two, pea hull
and Eridania starch were retested and apple pulp (ID
Food, Cergy Pontoise, France) was substituted for citrus
pulp as an untested substrate.
Methods
Dietary ,bre analysis. Samples were analysed in tripli-
cate for "bre content using an enzymatic}gravimetric
method (12).
Alcohol insoluble residues (AIR). These were prepared to
characterize the relative contribution of polymeric ma-
terial from each test substrate. Samples (1 g dry weight)
were extracted (]3) in boiling ethanol (30 mL; 5 min;
80}85% v/v). Alcohol-insoluble material from each ex-
traction step was recovered by "ltration. Ethanolic
supernatants were discarded and the ethanol insoluble
material was dried by solvent exchange, through abso-
lute ethanol (]2) and acetone (]2), to yield a dry white
powder.
Solubility. Alcohol insoluble residues samples (300 mg)
were suspended in distilled water (30 mL) and stirred for
3 h at room temperature (13). Each suspension was cen-
trifuged (3000]g), the supernatant discarded and the
pellet washed (]2) in distilled water. Pellets were freeze
dried and water insoluble AIR determined from loss in
sample weight during extraction.
Particle size. Median particle size was determined from
particle size distributions generated using laser light
di!raction (Malvern Mastersizer IP, MS15 for hydra-
ted samples and PS65 for dry samples). Distributions
were made in triplicate for each sample, using 10}20 g
sample weight for dry particle size distribution and 1}2 g
in an aqueous suspension for hydrated particle size
distribution (14).
Surface area. Surface area was determined from nitrogen
adsorption isotherms, using a Micromeritics, Gemini III
2375 and Vacprep 061 LB system. Samples were de-
gassed for 48 h, to a residual system pressure between 0.2
and 0.5 KPa, prior to generating a Brunauer}Emmet}
Teuer BET isotherm using nitrogen at 773 K (15).
Swelling. The protocol, derived from the method of
Kuniak and Marchessault (16), is outlined in Fig. 1. Test

73
lwt/vol. 33 (2000) No. 2
Fig. 1 Scheme of swelling
substrate (&100 mg dry weight in phase 1; &200 mg dry
weight in phase 2) was hydrated in a known volume of
distilled water (10 mL), containing 0.02% azide as a bac-
teriostat, in a calibrated cylinder (1.5 cm diameter) at
room temperature. After equilibration (18 h), the bed
volume was recorded and expressed as volume/g original
substrate dry weight. Swelling of the water-insoluble
matrix was measured, although water-extractable mater-
ial may be present and contribute to the calculation of
results. The low swelling ability of the pea and starch
identi"ed problems in recording swelling in such samples,
so for stage 2 sample weight was increased to 200 mg.
=ater retention capacity. The protocol, derived from
published methods (2}4, 17) is outlined in Fig. 2. Sub-
strate (&3 g dry weight for pea and starch and &1 g for
citrus and apple pulp) was hydrated in 30 mL distilled
water, containing 0.02% azide as a bacteriostat, in a cen-
trifuge tube at room temperature. After equilibration
(18 h), samples were centrifuged (3,000]g; 20 min). The
supernatant was decanted and the sample transferred to
a weighed sinter to drain. Sample fresh weight was re-
corded prior to drying. WRC was calculated as the
74
Fig. 2 Scheme of water retention capacity (WRC)
amount of water retained by the pellet (g/g dry weight)
after transfer to the sinter. Hence, WRC measures water
retained by the insoluble matrix. Transfer of the sample
to a sinter was identi"ed as a problem stage and major
source of experimental variation so was modi"ed for
stage 2. The modi"cations involved decanting the super-
natant after centrifugation, carefully inverting the tube
and leaving the pellet to drain in the tube. This removed
the need for sample transfer after centrifugation.
=ater absorption. Water absorption characteristics of
the test substrates were measured using a Baumann ap-
paratus and/or suction pressure measurements (18}21).
The Baumann apparatus consists of a sintered glass plate
connected to a horizontal graduated pipette level with
the surface of the sinter. The pipette, "lled with distilled
water, acts as reservoir to measure rate and extent of
water absorption. Test substrate (100 mg) was carefully
placed on the glass sinter and the volume of water ab-
sorbed recorded to determine absorption g~1 dry weight.
Suction pressure measurements involved dialysing sam-
ples against polyethylene glycol solutions (PEG; MW
10,000) of known osmotic pressure, determined by freezing
point depression (20). Hydrated samples (up to 500 mg
dry weight) were placed in dialysis sacs (Visking 24/32
Polylabo; 6000}8000 MWCO). Sacs were dialysed (72 h
with stirring) against 100 mL of a PEG solution of
 lwt/vol. 33 (2000) No. 2

known osmotic potential. Solutions of PEG were pre-
pared to cover an osmotic pressure range from
0}0.7 MPa. After equilibration the fresh weight of sample
recovered from the dialysis sacs was recorded, samples
were dried and the dry weight was used to determine
water absorbed at each suction pressure. Pore size was
estimated from suction pressure and surface tension
measurements (6, 21).
Data analysis
The BCR HOSTAN3 Statistical Package, as used for the
purposes of method certi"cation by the EU, was used for
analysis of data for swelling and water retention.
Results and Discussion
Substrate characterization
Substrates each had a low moisture content (Table 1) and
there was good consistency between participants in re-
ported dry weights. Fibre analysis con"rmed substrates
were typical "bre &concentrates', with apple pulp and
citrus pulp apparently rich in pectic polysacharides and
pea hull rich in cellulose, xylan and pectic polysacchar-
ide. Preparation of AIR distinguished the relative contri-
bution of low molecular weight (ethanol soluble), water
extractable and water-insoluble matrix material in each
substrate, as supplied rather than after isolation of
nonstarch polysaccharides. The extractability of each
sample can a!ect interpretation of results for hydration
properties. For example, the AACC method (10) was
developed for measuring total water retained by
a sample, with care taken to retain soluble material,
whereas the current methods for WRC and swelling
measure the (packed) matrix bulking potential. The resis-
tant starches, Novelose and Eridania, were e!ectively free
of alcohol soluble material and contained only negligible
water-extractable material. Pea hull was also rich in AIR,
most of which were water-insoluble. Apple pulp and
especially citrus pulp contained appreciable amounts of
alcohol soluble material and the water insoluble matrix
accounted for around 60% of the apple pulp but only
around 40% of the citrus pulp. In comparison, the water
insoluble matrix recovered after "bre analysis accounted
for: pea hull, 67%; apple pulp, 41%; and citrus pulp, 17%
of the sample. It is important to recognize the presence of
&water-soluble' material and its apparent concentration
in samples if &absolute' values are required for hydration
properties, especially when calculation is based on the
original rather than the recovered sample weight, e.g.
swelling. In this study, testing methods of measurement
was the major objective and these were evaluated in
conjunction with a spectrum of properties to more fully
characterize each "bre source.
Particle size distribution (Table 1) showed median par-
ticle size varied between substrates and that the particles
swelled when hydrated. Similarly, based on total sample
weight, there was an apparent ninefold range in surface
area of the substrates, from 180 m2/kg for citrus pulp to
1620 m2/kg for pea hull.
Hydration properties
The experimental data for the study on swelling and
WRC is summarized in Tables 2 and 3. Most participants
had some previous experience of measuring hydration
properties and the relative precision of data submitted by
laboratories with previous, little or no experience was
similar. Data provided from laboratory speci"c methods
(not shown) were also similar to data provided for the
standard protocols. This gave reassurance that the
standard protocols were user-friendly and had not intro-
duced unforseen changes in the substrate response due to
experimental treatment.
Swelling. The range of values for swelling (Table 2) was
less than anticipated, due mainly to the low values for
citrus pulp and apple. Values were expected to be greater
than 20 mL/g, considered typical for a fruit or vegetable
"bre concentrate (3). Di!erences could partly be at-
tributed to the presence of water soluble material, but
e!ects of processing and consequent matrix structure
breakdown were probably more important. This also
emphasizes the need to consider processing history when
selecting "bre sources for diet therapy and in the inter-
pretation of health response. The statistical analysis
showed data were normally distributed but that the vari-
ance between laboratories (S ) was higher than within
"
laboratory (S ; Table 2). Agreement within laboratory
8

Table 2 Swelling of test substrates (ml/g)*statistics summary

Pea Apple Citrus Novelose Eridania
Sample I II II I I I II

Number of sets 19 13 14 19 19 16 11
Number of replicates 171 117 126 171 171 144 99
Overall mean (x6 ) 7.48 6.64 7.42 10.45 5.65 7.96 7.43
s individual values 0.77 0.79 1.15 1.21 0.86 0.67 1.05
9
s within lab. S 0.56 0.37 0.33 0.70 0.56 0.61 0.34
9 8
CV (%) 7.5 5.6 4.4 6.7 9.9 7.7 4.6
s between lab S 0.75 0.84 1.00 1.19 0.84 0.64 0.96
9 "
CV (%) 10.1 12.7 13.5 11.3 14.9 8.0 12.9
95% con"dence interval of x6 0.37 0.41 0.62 0.58 0.42 0.36 0.55

I"stage 1 test; II"stage 2 test. CV"coe$cient of variation

75
lwt/vol. 33 (2000) No. 2

Table 3 Water retention capacity of test substrates (g/g)*statistics summary

Pea Apple Citrus Novelose Eridania
Sample I II II I I I II

Number of sets 16 13 13 17 17 13 11
Number of replicates 144 117 117 153 153 117 99
Overall mean (x6 ) 3.94 3.82 5.43 10.66 2.95 3.49 3.14
s individual values 0.46 0.40 1.18 2.34 0.47 0.73 0.26
9
s within lab. S 0.36 0.16 0.27 0.70 0.13 0.43 0.17
9 8
CV (%) 9.1 4.2 5.0 6.6 4.4 12.4 5.4
s between lab S 0.44 0.36 1.11 2.33 0.47 0.72 0.23
9 "
CV (%) 11.2 9.4 20.4 21.9 15.9 20.6 7.3
95% con"dence interval of x6 0.28 0.25 0.67 1.09 0.24 0.44 0.17

I"stage 1 test; II"stage 2 test. CV"coe$cient of variation

and between laboratories was good, although the 95%

con"dence interval of the overall mean indicated that
experimental variation was relatively high. Increasing the
sample weight to 200 mg had no apparent e!ect on the
swelling measured. Recording swelling volume was con-
sidered easier when using 200 mg and up to 200 mg there
was no apparent compaction of sample. Using graduated
conical tubes rather than #at-base cylinders also helped
when recording low swelling values and tube shape had
no apparent e!ect on swelling volume. Standard devi-
ations of the results indicate that modi"cations to the
experimental protocol resulted in a slight reduction in
experimental variation, which may be partly attributed
to an increased familiarity with the method or may indi-
cate that experimental variation is as low as can be
expected within the general procedure.
=ater retention capacity. Values of WRC (Table 3) were
normally distributed and tended to be less than swelling
values. Values for citrus and apple were also less than
expected ('20 g/g expected) for fruit and vegetable "bre
concentrates (1, 3, 5, 11). Modi"cations made to the pro-
tocol for stage 2 did not have a major e!ect on WRC,
(pea stage 1, 3.9 g/g: stage 2, 3.8 g/g; Eridania stage 1,
3.5 g/g: stage 2, 3.1 g/g). The coe$cient of variance for
S and for S was similar to that found for corresponding
" 8
samples for swelling but the 95% con"dence interval of
the overall mean indicated that experimental variation
was relatively high. The s for experimental data indicates
9
that modi"cations to the protocol for stage 2 resulted in
a slight reduction in experimental variation. The e!ect
was small and may be partly attributed to an increased
familiarity with the method, as well as indicating that
experimental variation is as low as can be expected with-
in the procedure.
The consistency of data both within laboratory and
between laboratories was reassuring for method stan-
dardization. The major problem during stage 1 was the
transfer of sample after centrifugation. Loss of sample
occurred and problems arose in allowing for the water
retained in the glass sinter. Results indicate that the
method became easier to use during stage 2, although
some problems were reported due to pellet loss from the
centrifuge tube during draining procedures. Reducing the
sample weight could help prevent such losses but may
Fig. 3 E!ect of sample weight on WRC (apple pulp). s, single
determinations made over a range of sample weights; d, mean
$s of values from study participants using 1 g or 3 g sample
9
weight. y"6.57!0.81x; R2"0.899
a!ect pellet compaction during centrifugation (see Fig. 3).
There may be a need in the future to consider modifying
sample weight and/or centrifugal force to give e$cient
pelleting and sample retention in the tube.
When designing the protocol for WRC one of the criteria
was to optimize sample weight to give reproducible re-
sults and allow for excess supernatant in the centrifuge
tube. Hence, for expected high WRC samples, weight was
restricted to 1 g but for low WRC samples 3 g were used.
Several participants measured WRC of apple pulp at 1 g
and at 3 g sample weight. The values obtained are shown
in Fig. 3 against a background pro"le of WRC deter-
mined for a range of sample weights. Increasing sample
weight led to a decrease in WRC and the values reported
by participants were consistent with the observed back-
ground pro"le. The decrease in WRC with increased
sample weight can in part be explained by the propor-
tionate increase in the contribution from soluble material
retained by the pellet at increased sample weight. The
presence of soluble material is not a problem when swell-
ing is being measured, since swelling g~1 original sample
is recorded. However, WRC measurement is based on the
sample weight recovered and assumes this to be an insol-
uble matrix. The ratio of sample weight: solute volume is

76

Fig. 4 Water absorption measured using a Baumann apparatus. Values shown with error bars ($s ) are included to illustrate the
range of variation expected from the method. Inset shows the maintenance of equilibrium full absorption. s, pea; d, citrus; h,
Novelose
Fig. 5a Water absorption measured using suction pressure.
Values were obtained through equilibrium dialysis against
polyethylene glycol (MW 10,000) solutions of known osmotic
potential. s, pea; d, citrus; h, Novelose
therefore important for WRC measurement and it is
recommended that account is taken of &soluble' material
in the pellet when calculating WRC if absolute values for
WRC are required.
Absorption and porosity. Rate of water absorption mea-
sured using a Baumann apparatus was relatively rapid
for each substrate (Fig. 4). The resistant starch was ap-
parently fully absorbed within 1 min. Pea and citrus were
extensively absorbed after 2 min, but absorption con-
tinued, albeit at a low rate, even after 30 min. The extent
77
lwt/vol. 33 (2000) No. 2
9
Fig. 5b Estimation of pore size and pore volume in hydrated
samples. Values were calculated from water absorbed against
a known suction pressure (Fig. 5a) as the pore volume and with
pore radius r estimated from suction pressure (P) and surface
tension measurement (s) as r"2s/P (21). s, pea; d, citrus; h,
Novelose
of water absorption, after 30 min, for resistant starch and
pea was similar to the WRC measured, but for citrus
WRC was much greater than water absorption. This may
be related to di!erences in composition, particle and pore
size of the samples.
Unlike the Baumann apparatus, when rate of absorption
or wettability of a dry sample (19) is measured, suction
pressure is used to measure absorption or desorption of
a hydrated sample at speci"ed suction pressures. As
shown in Fig. 5a, at relatively low suction pressure water
lwt/vol. 33 (2000) No. 2
absorption by citrus pulp was high but only a slight
increase in suction pressure was required to reduce the
absorption capacity. The absorption capacity of resistant
starch and pea hull was much lower than for citrus pulp.
With resistant starch and pea the contribution of water-
soluble material to absorption pressure would be low.
Absorption against a suction pressure will mainly depend
on the matrix potential of these samples (20, 22) and will
also apply to measurements made using the Baumann
apparatus (19). With citrus pulp the relatively high water-
soluble component can generate a solute potential and
contribute to the high absorption observed using suction
pressure. At higher suction pressures the extent of water
absorption becomes similar for all samples and similar to
absorption measured using the Baumann apparatus.
This suggests that water absorption measured using the
Baumann apparatus mainly measures the pore volume of
the microcapillaries ((1 km) (21). Using a range of suc-
tion pressures to measure pore volumes, the relative
contribution of micropores ((1 km) and macropores
('1 km) to the water associated with the "bre matrix
and its relationship to swelling volume and WRC can be
obtained (Fig. 5b). For example, water absorbed by
starch is mainly in microcapillaries. The proportion of
water in microcapillaries may be related to particle size
since smaller particles, e.g. pea and starch, will have
a higher packing density but particle composition and
structure will also contribute the overall distribution of
water.
Conclusion
This study on the hydration properties of "bre using
substrates common to all participants and standardized
methods has helped to highlight and resolve problems
associated with achieving consistent experimental data
on hydration properties. The outcome of the tests in-
cludes standardized and more user-friendly experimental
protocols which can be recommended for general use.
The tests have also highlighted the need to consider other
properties of the "bre matrix, for example, matrix &solu-
bility', when evaluating hydration properties. Also,
through the use of substrates common to each partici-
pant and standardized methods, the tests have clari"ed
the precision of experimental data which can be expected
when measuring hydration properties.
Acknowledgements
The authors would like to thank the participants for their
maintained and enthusiastic collaboration developed
during the course of the study. Collaborators were:
U. Pechanek, Institute of Food Industry, Vienna, Aus-
tria; B. Wepner, ILMT, University for Agricultural
Sciences, Vienna, Austria; P. Dysseler, Institut Meurice,
CERIA, Free University of Brussels, Belgium; N. Canibe,
National Institute of Plant and Animal Science, Tjele,
Denmark; A.-M. Aura and K. Autio, VTT Biotechnology,
Espoo, Finland; A.-C. LeFebvre, ADRIA, Quimper,
78
France; C. Renard, F. Guillon, INRA, Nantes, France;
G. Abraham, LMTA, UniversiteH de la Rochelle, France;
G. Dongowski, DIFE, Bergholz-RehbruK cke, Germany;
C. Niemann, IFLT, Technische UniversitaK t, Berlin,
Germany; U. Schlemmer, BFE, Karlsruhe, Germany; T.
Sheehy, University College Cork, Ireland; D. Armstrong,
H. Luyten and C. T. Ponne, ATO-DLO, Wageningen,
The Netherlands; H. A. Schols, WAU, Wageningen, The
Netherlands; M. T. Amaral-Collaco, INETI, Lisbon,
Portugal; F.-D. Saura-Calixto and L. Bravo, Instituto del
Frio (CSIC), Madrid, Spain; M. Nyman, University of
Lund Chemical Centre, Sweden; P. Aman and R. Ander-
sson, Swedish University of Agricultural Sciences, Up-
psala, Sweden; R. Amadò and E. Arrigoni, Swiss Federal
Institute of Technology, Zurich, Switzerland; M. Fischer,
Nestlè Research Center, Lausanne, Switzerland; J.
Robertson, Institute of Food Research, Norwich, UK.
The study was undertaken as part of the EU Concerted
action PROFIBRE (Contract no. AIR3-CT94-2203).
Financial assistance from the EU and support from
National Government sources is gratefully acknow-
ledged.
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