A REVIEW OF DIETARY FIBER : FUNCTIONAL PROPERTIES AND APPLICATION IN THE FOOD INDUSTRY

• DOI: https://doi.org/10.22533/at.ed.973522527014

• Palavras-chave: Processed food, Health, Technological properties

• Keywords: Processed food, Health, Technological properties

• Abstract:

  The elaboration of healthy products for the human population has been fundamental to improve the quality of life, nourishing and reducing diseases caused by an inadequate diet. The intake of dietary fiber has played a fundamental role as it is a functional ingredient improving digestion, reducing the probability of suffering from colon cancer, as well as the risk of cardiovascular diseases, decreasing glucose absorption and improving, among other benefits of its consumption. For this reason, it is recommended to consume a minimum of 25 g/day, mainly from plant-based foods, in order to have an equitable intake of soluble and insoluble fiber, which have different biological activity in the body.
  Due to the demand of demanding consumers for healthy foods, companies have become interested in producing these polymers that will be incorporated as an ingredient in the preparations, improving nutritionally these foods. The incorporation of dietary fiber into foods promotes the technological properties sought by the food industry, such as increased volume, water and fat retention, which improves their visual and sensory appearance when consuming processed products such as those based on flour, dairy, meat, pastry and confectionery. Furthermore, depending on the treatment prior to obtaining them, such as the drying method and grinding size, an improvement in these desired characteristics can be achieved.
  In general, the application of these polysaccharides in processed products should be tested according to the type of food, the type of dietary fiber and the amount to be used, since it can alter the acceptability of the product sensorially and/or visually, generating a lower acceptability by consumers.