A review on dietary fiber in cereals and its characterization

Abstract

The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufacturing and storage. There is a limited study on the effects of dietary fiber on vitamins. This signifies that less-fiber diets can increase the risk of ailment like colon cancer. The usage of fibers from new origins that are currently not fully exploited such as from bacteria, mosses, seaweeds, fruits and vegetables and the prospect of modifying the fibers joining them with other constituents and enhancing their nutritional and sensory attributes, would possibly broaden the field of application for dietary fibers. The present review assesses the classification, nutritional properties, physico-chemical properties and therapeutic functions of dietary fiber. The diets with the high intake of fiber are known to have positive effects on the health.

Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

“…Sprouting process affected fiber-water interactions as result of the changes induced by the xylanase activity developed during the process (Table 1). Specifically, the decrease in WHC in BSW could be due to the decrease in IDF [37] and perhaps to the lower (even if not statistically significant) content of water-unsoluble arabinoxylans, compared to BUW (Table 1). Indeed, water-unsoluble arabinoxylans are characterized by a stronger WHC compared to the water-soluble ones [38].…”

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2

“…These suggestions are mainly aimed at populations that have adopted a Western lifestyle, with a diet typically high in protein, lipid, and carbohydrate consumption. Such a diet is not particularly healthy due to the low daily intake of fibers [ 4 ]. Moreover, in a context where forced food production rates are becoming less and less sustainable globally [ 5 ], and where the amount of unused food is growing exponentially [ 6 ], the ability to obtain useful products from waste materials is also of utmost importance from a circular economy perspective.…”

The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars

“…IDF influences food texture and improves intestinal passage time, while SDF influences the levels of whole cholesterol and low-density lipoprotein cholesterol in the serum [ 8 ]. Berry pectins, which are considered an important source of soluble fiber, represent heteropolysaccharides with a variable molecular mass, and their backbone is mainly composed of galacturonic acid residues bonded via α-(1→4) glycosidic linkages [ 9 ].…”