Dietary fibre in foods: a review
Reads0
Chats0
TLDR
The recent developments in the extraction, applications and functions of dietary fibre in different food products are presented.Abstract:
Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic—chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.read more
Citations
More filters
Journal ArticleDOI
New Horizons for the Study of Dietary Fiber and Health: A Review.
TL;DR: A range of individual fibre types are described and gaps in the literature are identified which may expose new directions for a working definition of dietary fibre.
Journal ArticleDOI
Nondigestible carbohydrates, butyrate, and butyrate-producing bacteria
TL;DR: In this review, several representative NDCs are introduced, and their chemical components, structures, and physiological functions, including promotion of the proliferation of butyrate-producing bacteria and enhancement ofbutyrate production are discussed.
Journal ArticleDOI
Novel trends in development of dietary fiber rich meat products-a critical review.
TL;DR: The effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.
Journal ArticleDOI
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
Thunnalin Winuprasith,Piyachai Khomein,Wiphada Mitbumrung,Manop Suphantharika,Anadi Nitithamyong,David Julian McClements +5 more
TL;DR: This article used nanofibrillated cellulose (NFC) to stabilize oil-in-water emulsions, and showed that NFC has a minor effect on lipid digestion and bioaccessibility when used at relatively low levels.
Journal ArticleDOI
The food matrix: implications in processing, nutrition and health
TL;DR: The effect of the food matrix (FM-effect) is discussed in reference to food processing, oral processing and flavor perception, satiation and satiety, and digestion in the gastrointestinal tract, and a classification for the major types of matrices found in foods is proposed.
References
More filters
Journal ArticleDOI
Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.
David J.A. Jenkins,Thomas M.S. Wolever,Anthony R. Leeds,Miguel A. Gassull,P Haisman,Dilawari Jb,D V Goff,Metz Gl,K. G. M. M. Alberti +8 more
TL;DR: Viscous types of dietary fibre are most likely to be therapeutically useful in modifying postprandial hyperglycaemia.
Journal ArticleDOI
TOXIC-SHOCK SYNDROME NOT ASSOCIATED WITH MENSTRUATION: A Review of 54 cases
TL;DR: The clinical features of TSS not associated with menstruation and the characteristics of the S. aureus strains isolated from these patients were similar to those observed in TSS related to menstruation.
Journal ArticleDOI
Diverticular disease of the colon: a deficiency disease of Western civilization.
Neil S. Painter,D P Burkitt +1 more
Journal ArticleDOI
Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates
TL;DR: A method is reported for the measurement of non-starch polysaccharides (NSP) from plant foods, which are the major components of “dietary fibre” and results for the NSP analysis of selected foods are given.
Journal ArticleDOI
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.
TL;DR: In this article, fine ground apple pomace was incorporated in wheat flour at 5, 10, and 15% levels and studied for rheological characteristics, including water absorption, resistance to extension, and mixing tolerance index.