Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

• Published in: Food chemistry Vol. 124; no. 2; pp. 411 - 421
• Main Authors: Elleuch, Mohamed, Bedigian, Dorothea, Roiseux, Olivier, Besbes, Souhail, Blecker, Christophe, Attia, Hamadi
• Format: Journal Article Web Resource
• Language: English
• Published: Elsevier Ltd 01.01.2011; [Amsterdam]: Elsevier Science; Elsevier Science
• Subjects: Algae; analytical methods; byproducts; cholesterol; dietary fiber; Dietary fibre; fiber content; food processing; food processing wastes; Food science; Food supplements; foods; fractionation; fruits; functional properties; Glycemic response; grains; ingredients; Insoluble fibre; Laxative; Life sciences; literature reviews; Oil holding capacity; oils; plant byproducts; plant-based foods; Plasma cholesterol; Polysaccharides; Pseudoplastic; Sciences des denrées alimentaires; Sciences du vivant; sensory properties; shelf life; Soluble fibre; Synaeresis; texture; vegetables; Viscosity; waste utilization; water content; Viscosity; Polysaccharides; Oil holding capacity; Food supplements; Plasma cholesterol; Soluble fibre; Pseudoplastic; Dietary fibre; Laxative; Synaeresis; Glycemic response; Insoluble fibre
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2010.06.077

Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques of dietary fibres are evaluated.