Soluble Dietary Fiber

Chawla, Rajiv; Patil, G. R.

doi:10.1111/j.1541-4337.2009.00099.x

Cited by 245 publications

(137 citation statements)

References 191 publications

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“…The complete structure of lignin is not well defi ned (Chawla and Patil, 2010). Lignin acts as a matrix together with hemicelluloses for the cellulose microfi brials, which are formed by ordered polymer chains that contain tightly packed, crystalline regions ( …”

Section: Ligninmentioning

confidence: 99%

“…Short-chain fructo-oligosaccharides are known as oligofructose (n = 1-8), while medium-chain fructo-oligosaccharides are known as inulin (n = 10 -13 on average and 63 at maximum) (Morris and Morris, 2012). Inulin and short-chain FOS vary in degrees of polymerization ranging from 2 to 60 (inulin) or 2 to 20 (oligofructose) (Chawla and Patil, 2010). Inulin is a polymer of fructose monomers (Lattimer and Haub, 2010), and is a mixture of oligomer and polymer chains with a variable number of fructose molecules, joined by B bonds (2-1) (linked by β-(2-1)-D-fructosyl-fructose bonds) (Foschia et al, 2013;Leroy et al, 2010).…”

Section: Inulin Fructo-oligosaccharides and Oligofructosementioning

confidence: 99%

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Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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Section: Ligninmentioning

confidence: 99%

Section: Inulin Fructo-oligosaccharides and Oligofructosementioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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“…Previously referred to as roughage, bulk, or ballast, fiber is now termed dietary fiber and has assumed immense importance in health education. Dietary fiber includes cellulose and lignin, hemicelluloses, pectins, gums, and other polysaccharides and oligoscacharides associated with plants (Chawla and Patil 2010) and has been associated with a number of health benefits, such as including a faster "transit time," the time it takes for the body's waste to be moved out of the body, reduced exposure of the body to carcinogens or cancer-causing components in food and fluids, bowel protection, and an increase in the amount of butyrate, the preferred energy source for cells called colonocytes. An increase in dietary fiber reduces the blood pressure (Anderson and Strong 1983).…”

Section: Fibermentioning

confidence: 99%

Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

Chongtham¹,

Bisht²,

Haorongbam³

2011

Comprehensive Reviews in Food Science and Food Safety

241

120

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Bamboo is intricately associated with humans from times immemorial. Popularly known for their industrial uses, a lesser known fact of bamboos is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and a high amount of fiber that can be labeled as nutraceuticals or natural medicines that are attracting the attention of health advocates and scientists alike. The shoots are free from residual toxicity and grow without the application of fertilizers. Modern research has revealed that bamboo shoots have a number of health benefits: improving appetite and digestion, weight loss, and curing cardiovascular diseases and cancer. The shoots are reported to have anticancer, antibacterial, and antiviral activity. Shoots have antioxidant capacity due to the presence of phenolic compounds. The increasing trends of health consciousness among consumers have stimulated the field of functional foods and bamboo shoots can be one of them. Bamboo fiber is now a common ingredient in breakfast cereals, fruit juices, bakery and meat products, sauces, shredded cheeses, cookies, pastas, snacks, frozen desserts, and many other food products. This review emphasizes the health benefits of bamboo shoots and their potential for utilization as a health food.

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“…Generally, well fermented fibers are soluble in water, while partially or poorly fermented fibers are insoluble [4]. However, dietary fiber is conventionally classified in two categories according to their water solubility: insoluble dietary fiber (IDF) such as cellulose, part of hemicellulose, and lignin; and soluble dietary fiber (SDF) such as pentosans, pectin, gums, and mucilage [31].…”

Section: Classification Of Dietary Fibermentioning

confidence: 99%