Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
详细信息 查看全文
- 作者：Mohamed Elleuch ; Dorothea Bedigian ; Olivier Roiseux ; Souhail Besbes ; Christophe Blecker ; Hamadi Attia
- 关键词：Dietary fibre ; Food supplements ; Glycemic response ; Insoluble fibre ; Laxative ; Oil holding capacity ; Plasma cholesterol ; Polysaccharides ; Pseudoplastic ; Soluble fibre ; Synaeresis ; Viscosity
- 刊名：Food Chemistry
- 出版年：2011
- 出版时间：15 January 2011
- 年：2011
- 卷：124
- 期：2
- 页码：411-421
- 全文大小：257 K
文摘
Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques of dietary fibres are evaluated.