Ozyurt Vasfiye Hazal, Ötles Semih
Graduate School of Natural and Applied Sciences, Food Engineering Branch, Ege University, Turkey.
Food Engineering Department, Faculty of Engineering, Ege University, Turkey.
Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):233-245. doi: 10.17306/J.AFS.2016.3.23.
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.
源自植物性食物（谷物、水果、蔬菜以及藻类）制造或加工的产品是丰富膳食纤维的来源。高膳食纤维饮食与降低心血管疾病、糖尿病、高血压、肥胖症及胃肠道疾病的风险相关。这些富含纤维的产品和副产品还能强化食品，增加其膳食纤维含量，并制成低热量、低胆固醇和低脂肪的健康产品。传统上，消费者会选择全谷物、水果和蔬菜等食物作为膳食纤维来源。最近，食品制造商通过开发使用高纤维成分的产品来回应消费者对高纤维含量食品的需求。不同的食品加工方法也会增加食品的膳食纤维含量。此外，其化学和物理性质可能会受到食品加工的影响。其中一些甚至可能改善纤维的功能。因此，它们也可作为功能性成分应用于改善诸如水化的物理和结构性质、持油能力、粘度等物理性质。本研究旨在考察不同食品加工方法对膳食纤维理化性质的影响。
