Corn crop is of great importance to Brazilian agriculture, ranging from the north to the south of the country. Corn can be an important source of fiber, depending on the way it is used as food. The objective of this work was to evaluate the content of insoluble (IDF), soluble (SDF), and total (TDF) dietary fiber of corn-derived products. The content of moisture, ash, lipids, and crude protein were also determined in the samples. We have worked with "canjica", popcorn, and meal (finely ground, medium ground, and pre-cooked). The PROSKY'S enzymic-gravimetric method was used to determine dietary fiber. Among the products analyzed, we have observed that the popcorn showed the greatest content of TDF (12.15%), and the "canjica" showed the smallest one (2.39%). Thin and medium corn meals exhibited similar fiber contents, while the pre-cooked meal exhibited slightly lower contents. In all products, the IDF corresponded to more than 90% of the total dietary fiber. In relation to the other analyzed constituents, values found were in agreement with literature.
corn; corn flours; dietary fiber; popcorn
