Dietary Fibre Redefined

Godding, Edmund W.

doi:10.1016/s0140-6736(76)99017-6

Cited by 8 publications

(1 citation statement)

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“…This definition included cellulose, hemicellulose, and lignin. Trowell et al (1976) redefined the DF concept mainly based on the digestion resistance. In this definition, they embraced all the non-digestible carbohydrates, such as gums, modified cellulose, mucilage, oligosaccharides, and pectin.…”

Section: Dietary Fiber Definition and Determination Proceduresmentioning

confidence: 99%

Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

García-Amezquita

Tejada-Ortigoza

Serna‐Saldívar

et al. 2018

Food Bioprocess Technol

140

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The food industry is continuously looking for new sources of dietary fiber (DF) to use as an ingredient due to its well-known health benefits associated to its consumption. Usually, DF used for this purpose is obtained from cereal products or their byproducts; however, by-products produced from the fruit and vegetable industry have comparatively higher DF content with more diverse compositions. DF concentrates (DFC), obtained by the processing of fruit and vegetable by-products, are suitable for food formulations because of their unique technological functionalities and applicabilities, both closely related to the DF composition. This review describes the DF definition and analytical procedures for its quantification, the processing of fruit and vegetable byproducts aimed to obtain high quality DFC, as well as the control of the processing conditions to obtain DFC with specific functionalities. Furthermore, it deals with the role of the modifications by thermal and non-thermal technologies, as well as of the application of DFC in several food formulations. Keywords Dietary fiber processing . Dietary fiber concentrate . Functional properties . Fruit and vegetables by-products . Food ingredients Abbreviations AOAC Association of Official Analytical Chemists BD Bulk density CCNFSDU Committee on Nutrition and Foods for Special Dietary Uses DF Dietary fiber DFC Dietary fiber concentrates dm Dry mass FAO Food and Agriculture Organization HMSDF or SDFP High molecular weight soluble dietary fiber IDF Insoluble dietary fiber LMWSDF or SDFS Low molecular weight soluble dietary fiber NDO Non-digestible oligosaccharides OHC Oil holding capacity SC Swelling capacity SCFA Short-chain fatty acids SDF Soluble dietary fiber TDF Total dietary fiber WHC Water holding capacity wm Wet mass WSI Water solubility index * Jorge Welti-Chanes

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Section: Dietary Fiber Definition and Determination Proceduresmentioning

confidence: 99%