scispace - formally typeset
Search or ask a question
Journal ArticleDOI

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

TL;DR: In this paper, analytical methods and fractionation techniques of dietary fibres are evaluated for improving physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.
About: This article is published in Food Chemistry.The article was published on 2011-01-15. It has received 1263 citations till now.
Citations
More filters
Journal ArticleDOI
TL;DR: The current knowledge of the impact of fiber and prebiotic consumption on the composition and metabolic function of the human gastrointestinal microbiota is reviewed, including the effects of physiochemical properties of complex carbohydrates, adequate intake and treatment dosages, and the phenotypic responses related to the composition of thehuman microbiota.
Abstract: The gastrointestinal microbiota has an important role in human health, and there is increasing interest in utilizing dietary approaches to modulate the composition and metabolic function of the mic...

903 citations


Cites background from "Dietary fibre and fibre-rich by-pro..."

  • ...naturally found in the diet in whole grains such as oats and barley (b-glucan) and fruits such as apples (pectin).(26,28) Slowed glucose absorption and binding of bile acids—the mechanisms underlying the physiological benefits of psyllium, b-glucans, and pectin —are also purported to impact the gastrointestinal microbiota....

    [...]

Journal ArticleDOI

492 citations


Cites background from "Dietary fibre and fibre-rich by-pro..."

  • ...Additionally, fiber-rich byproducts may be incorporated into food products as inexpensive, non-caloric bulking agents for partial replacement of flour, fat or sugar, as enhancers of water and oil retention and to improve emulsion or oxidative stabilities (Elleuch et al., 2011)....

    [...]

  • ...Incorporation of rich-fiber byproducts, including wheat bran in breakfast cereals, rice bran, sugarcane bagasse, wheat bran in bread and peach dietary fiber concentrate in jam have been investigated by Elleuch et al. (2011)....

    [...]

  • ...However, the percentage of fiber that may be added to foods is finite, because it can cause undesirable changes in color, taste and texture of foods (Elleuch et al., 2011)....

    [...]

  • ...The use of fibers in dairy products is also widespread (Elleuch et al., 2011): e.g. fiber improves the texture of ice cream, providing a uniformly smooth bulk, desirable resistance to melting, and improves handling properties primarily by hindering crystal growth, as temperature fluctuates during…...

    [...]

  • ...The food industry can take advantage of the physicochemical properties of fiber to improve the viscosity, texture, sensory characteristics and shelf-life of their products (Elleuch et al., 2011)....

    [...]

Journal ArticleDOI
TL;DR: Inclusion of indigestible carbohydrates as dietary fiber in daily diet imparts several health benefits such as prevention or reduction of bowel disorders, and decrease risk of coronary heart disease and type 2 diabetes.

485 citations

Journal ArticleDOI
TL;DR: In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants.

349 citations


Cites background from "Dietary fibre and fibre-rich by-pro..."

  • ..., 2003), their composition, functional and antioxidant properties have been reported (Cofrades et al., 2010; Elleuch et al., 2011; Rupérez & Saura-Calixto, 2001)....

    [...]

  • ...Comparative data on the polysaccharide content in brown algae (Holdt & Kraan, 2011; O’Sullivan et al., 2010; Zvyagintseva et al., 2003), their composition, functional and antioxidant properties have been reported (Cofrades et al., 2010; Elleuch et al., 2011; Rupérez & Saura-Calixto, 2001)....

    [...]

Journal ArticleDOI
TL;DR: Exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity and a good correlation between total phenol content and antioxidant capacity.

324 citations

References
More filters
Journal ArticleDOI
TL;DR: Changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid to the official final action method for TDF have been adopted and there was excellent agreement between the T DF determined independently and the TDF determined by summing the IDF and SDF.
Abstract: Description de modifications du protocole de la methode AOAC : concentration en tampon et en base et utilisation d'acide chlorhydrique a la place de l'acide phosphorique La methode est adoptee definitivement

1,148 citations

Journal ArticleDOI
TL;DR: Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health.

698 citations

Journal ArticleDOI
TL;DR: In this paper, a method for resistant starch (RS) determination in food and food products is proposed, the main features are: removal of protein; removal of digestible starch; solubilization and enzymatic hydrolysis of RS; and quantification of RS as glucose released.

693 citations

Journal ArticleDOI
TL;DR: In this paper, the functional properties of fiber concentrates from apple and citrus fruit residues, in order to use them as potential fibre sources in the enrichment of foods, was carried out.

675 citations

Journal ArticleDOI
TL;DR: In this article, the potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in breadmaking, is reported.

642 citations