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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
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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....

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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)....

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  • ...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)....

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  • ...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)....

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  • ...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…...

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  • ...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)....

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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)....

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  • ...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)....

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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
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Journal ArticleDOI
TL;DR: A collaborative study was conducted to determine the total dietary fiber (TDF) content of food and food products, using a combination of enzymatic and gravimetric procedures.
Abstract: A collaborative study was conducted to determine the total dietary fiber (TDF) content of food and food products, using a combination of enzymatic and gravimetric procedures. The method was basically the same as published earlier (J. Assoc. Off. Anal. Chem. (1984) 67, 1044-1052), with changes in the concentration of alcohol and buffers, time of incubation, sample preparation, and some explanatory notes, all with the intent of decreasing the coefficient of variation (CV) of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, wheat bran, oats, corn bran, and whole wheat flour were analyzed by 9 collaborators. TDF was calculated as the weight of the residue minus the weight of protein and ash. CV values of the data from all laboratories for 7 of the samples ranged from 1.56 to 9.80%. The rice and soy isolate samples had CV values of 53.71% and 66.25%, respectively; however, each sample contained only about 1% TDF. The enzymatic-gravimetric method for determining TDF has been adopted official first action.

623 citations

Journal ArticleDOI
TL;DR: In this paper, the physicico-chemical properties of dietary fiber have been investigated and the main contributors to metabolic effects (glucose and lipid metabolisms) whereas fermentation pattern, bulking effect and particle size are strongly involved in effects on colonic function.

532 citations

Journal ArticleDOI
01 Jan 1994-Analyst
TL;DR: Values for NSP provide a good marker for a diet rich in fruit, vegetables and high-extraction cereal products associated with health and recommended in dietary guidelines.
Abstract: Methods for the measurement of dietary fibre as non-starch polysaccharides (NSP) are described. A common enzymic removal of starch and acid hydrolysis of the NSP to their constituent sugars are followed by one of three alternative techniques, gas–liquid chromatography, high-performance liquid chromatography or spectrophotometry, for measurement of the released sugars. The results obtained by the three methods are in good agreement for a wide range of raw and processed foods. NSP compose approximately 90% of the plant cell-wall material and are therefore a good index of this material. Values for NSP therefore provide a good marker for a diet rich in fruit, vegetables and high-extraction cereal products associated with health and recommended in dietary guidelines. Values for total, soluble and insoluble NSP may be obtained with any of the end-point techniques, and the detailed information obtained from the chromatographic methods is useful in studies of the relationship between the intakes of various types of NSP and health. The causes of some potential interferences in the spectrophotometric assay, especially from processed foods, have been identified and eliminated. The rapid spectrophotometric version is suitable for food labelling purposes and for quality control, and the changes described have made it more robust.

454 citations

Journal ArticleDOI
TL;DR: In this article, the authors examined the use of a dietary fibre preparation derived from defatted rice bran as a functional ingredient added to bakery products, and found that the added 5 and 10% dietary fiber significantly reduced loaf volume and increased the firmness of the bread.

443 citations