Dietary fibre and fibre-rich by-products of food processing: Characterisation,technological functionality and commercial applications: A review |
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| Authors: | Mohamed Elleuch Dorothea Bedigian Olivier Roiseux Souhail Besbes Christophe Blecker Hamadi Attia |
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| Affiliation: | 1. Unité Analyses Alimentaires, Département de Biologie, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia;2. Missouri Botanical Garden, St. Louis, MO, USA;3. Unité de Technologie des Industries Agro-alimentaires, Faculté Universitaire des Sciences Agronomiques de Gembloux, Passage des Déportés 2, 5030 Gembloux, Belgium |
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| Abstract: | 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. |
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| Keywords: | Dietary fibre Food supplements Glycemic response Insoluble fibre Laxative Oil holding capacity Plasma cholesterol Polysaccharides Pseudoplastic Soluble fibre Synaeresis Viscosity |
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