مروری بر جایگاه فیبر در تغذیه، سلامت و کاربرد و روش‌های اصلاح آن در صنایع غذایی
الموضوعات :
مروا حسینی
1
(
دانشجوی دکتری گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
)
پیمان رجایی
2
(
استادیار گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
)
الکلمات المفتاحية: پری‌بیوتیک, دیابت, فیبر رژیمی, کاهش سرطان, کربوهیدرات,
ملخص المقالة :
امروزه اثرات سلامت بخش فیبر رژیمی بسیار مورد توجه قرار گرفته است. فیبر رژیمی در مواد غذایی مانند میوه‌ها، سبزیجات و غلات وجود دارند و دارای کالری و چربی کمی هستند. فیبر کربوهیدراتی است که در بدن قابل تجزیه نیست و در دستگاه گوارش توسط آنزیمها هضم نمی‌گردد. فیبرها شامل سلولز، همی‌سلولز، صمغ، مواد پکتیک و لیگنین هستند که به علت ظرفیت جذب گلوکز، ظرفیت جذب کلسترول، ظرفیت نگهداری روغن و کالری بسیار کم در کاهش و درمان بیماری‌هایی مانند چاقی، دیابت، انواع سرطان‌ها، بیماریهای روده‌ای و بیماریهای قلبی عروقی موثر هستند. بسیاری از ضایعات صنایع غذایی مانند تفاله میوه‌ها، هسته خرما و سبوس غلات منابع مهم فیبر رژیمی میباشند که میتوان از آن‌ها به عنوان پری‌بیوتیک برای رشد و تکثیر باکتری‌های مفید روده استفاده نمود. فیبرها بر اساس خصوصیات فیزیکی به دو دسته محلول و نامحلول در آب تقسیم می‌گرددند. فیبرهای نامحلول به علت طعم نامطلوب و عملکرد ضعیف مورد استفاده قرار نمی‌گیرند که به وسیله روش‌هایی مانند اصلاح فیزیکی، شیمیایی، آنزیمی و ترکیبی به فیبر محلول تبدیل می‌شوند. به دلیل هزینه پایین، زمان کوتاه، عملیات ساده و بدون تولید زباله سمی روش فیزیکی بیشترین کاربرد را دارد. در این مقاله به بررسی انواع فیبر، خواص درمانی و روش‌های اصلاح آن پرداخته شده است.
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