title: 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.
authors.affiliation: Graduate School of Natural and Applied Sciences, Food Engineering Branch, Ege University, Turkey.
authors.forename: Vasfiye Hazal
authors.initials: VH
authors.lastname: Ozyurt
authors.affiliation: Food Engineering Department, Faculty of Engineering, Ege University, Turkey.
authors.forename: Semih
authors.initials: S
authors.lastname: Ötles
mesh_terms: D002482:Cellulose / Q000737:chemistry; D055598:Chemical Phenomena; D003102:Colloids / Q000737:chemistry; D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry; D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D005936:Glucans / Q000737:chemistry; D007444:Inulin / Q000737:chemistry; D008031:Lignin / Q000737:chemistry; D009844:Oligosaccharides / Q000737:chemistry; D010368:Pectins / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D014312:Trisaccharides / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry; D047071:beta-Glucans / Q000737:chemistry
chemical_list: D003102:Colloids; D004043:Dietary Fiber; D005936:Glucans; D009844:Oligosaccharides; D011134:Polysaccharides; D014312:Trisaccharides; D047071:beta-Glucans; C120489:oligofructose; C005695:stachyose; C072242:4'-galactooligosaccharide; C007916:hemicellulose; D010368:Pectins; D002482:Cellulose; D013213:Starch; D008031:Lignin; D007444:Inulin; C033375:polydextrose
keywords: dietary fiber; insoluble dietary fiber; physicochemical; processing; soluble dietary fiber