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Ozyurt V. H., Ötles S., 2016. Effect of food processing on the physicochemical properties of dietary fibre.. Acta Sci.Pol. Technol. Aliment. 15 (3), 233-245

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review articleIssue 15 (3) 2016 pp. 233-245

Vasfiye Hazal Ozyurt1, Semih Ötles2

1Graduate School of Natural and Applied Sciences, Food Engineering Branch, Ege University, Turkey
2
Food Engineering Department, Faculty of Engineering, Ege University, Turkey

Effect of food processing on the physicochemical properties of dietary fibre.

Abstract

Products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. Diets high in dietary fibre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fibre-rich products and byproducts can also fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fibre. Recently, food manufacturers have responded to consumer demand for foods with a higher fibre content by developing products in which highfibre ingredients are used. Different food processing methods also increase the dietary fiber content of food. Moreover, its chemical and physical properties may be affected by food processing. Some of them might even improve the functionality of fibre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the effect of different food processing methods on the physicochemical properties of dietary fibre.

Keywords: dietary fiber, insoluble dietary fiber, soluble dietary fiber, physicochemical, processing
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/1_3_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.3.23

For citation:

MLA Ozyurt, Vasfiye Hazal, and Semih Ötles. "Effect of food processing on the physicochemical properties of dietary fibre.." Acta Sci.Pol. Technol. Aliment. 15.3 (2016): 233-245. http://dx.doi.org/10.17306/J.AFS.2016.3.23
APA Ozyurt V. H., Ötles S. (2016). Effect of food processing on the physicochemical properties of dietary fibre.. Acta Sci.Pol. Technol. Aliment. 15 (3), 233-245 http://dx.doi.org/10.17306/J.AFS.2016.3.23
ISO 690 OZYURT, Vasfiye Hazal, ÖTLES, Semih. Effect of food processing on the physicochemical properties of dietary fibre.. Acta Sci.Pol. Technol. Aliment., 2016, 15.3: 233-245. http://dx.doi.org/10.17306/J.AFS.2016.3.23