பரிசோதனை உயிரியல் ஐரோப்பிய இதழ் திறந்த அணுகல்

சுருக்கம்

Some chemical and functional characteristics of dietary fiber from five fiber sources

Vajiheh Fadaei and Mania Salehifar

Dietary fiber is defined as the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. It can be extracted from different sources such as potato, wheat, beet, apple, bran, husk etc. In addition to nutritional effects, dietary fiber has functional properties; and for this, it plays key role in development of value-foods containing dietary fiber are known as value-added foods or functional foods. The main objective of this research was to introduce the most preference fiber for food application by determination of some chemical and functional characteristics of dietary fiber from apple, wheat bran, sugar beet, rice bran and husk. This research confirms that fiber extracted from rice bran, in enzymatic method, can have great potential in food application, especially in development of functional foods.