An overview of the place of fiber in nutrition, health and its application and methods of modification in the food industry
Subject Areas : Nut
Morva
Hosseiny
1
(Department of Food Science and Industry, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran)
Peyman
Rajaei
2
(Assistant Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic AzadUniversity, Varamin, Iran.)
Keywords: Prebiotics, diabetes, dietary fiber, cancer reduction, carbohydrate,
Abstract :
Nowadays, the health effects of dietary fiber are very much considered. Dietary fiber is found in foods such as fruits, vegetables, and grains and is low in calories and fat. Fiber is a carbohydrate that cannot be broken down in the body and is not digested by enzymes in the digestive system. Fibers include cellulose, hemicellulose, gum, pectic substances, and lignin, which due to their glucose absorption capacity, cholesterol absorption capacity, oil storage capacity, and very low calories are used to reduce and treat diseases such as obesity, diabetes, various cancers, intestinal diseases, and cardiovascular diseases. They're effective. Many food industry wastes such as fruit pomace, date kernels and cereal bran are important sources of dietary fiber that can be used as prebiotics for the growth and proliferation of beneficial intestinal bacteria. Based on physical properties, fibers are divided into two categories, soluble and insoluble in water. Insoluble fibers are not used due to their unpleasant taste and poor performance, which are converted into soluble fiber by methods such as physical, chemical, enzymatic and combined modification. Due to low cost, short time, simple operation and no production of toxic waste, the physical method is the most widely used. In this article, the types of fiber, their therapeutic properties, and their modification methods have been investigated.
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