Incorporation of Fibers in Foods: A Food Engineering Challenge

摘要: Dietary fiber has been a focus of food industry research for some time now, owing to its importance in diet and the serious lack commonly consumed foods. While fortification foods with is, theory, simple way increasing consumption population, it is complicated by major engineering challenges. The incorporation dietary into processed often greatly compromises texture sensory quality also makes processing difficult. Physical, chemical, enzymatic modifications have investigated as strategies improve functionality. Modification mainly aimed at changing supramolecular and/or molecular structure so Several techniques testing fibers their functionality, including rheological tests such solution rheology, lubricated squeezing flow, capillary rheometry, are available. These can be used assess native or modified predict functionality under actual conditions. macromolecular affects behavior during processing. Thus, study complementary properties fiber, which provide valuable information about Some important structural characterization include chemical analysis, spectroscopy techniques, light-scattering techniques. Data regarding modification corn bran an extruded product, along results tests, presented here demonstrate application these use assessment will help processor formulate fiber-enriched products that not hamper operations while still imparting health benefits associated consumption.