A review on dietary fiber in cereals and its characterization
Article Main
Abstract
The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufacturing and storage. There is a limited study on the effects of dietary fiber on vitamins. This signifies that less-fiber diets can increase the risk of ailment like colon cancer. The usage of fibers from new origins that are currently not fully exploited such as from bacteria, mosses, seaweeds, fruits and vegetables and the prospect of modifying the fibers joining them with other constituents and enhancing their nutritional and sensory attributes, would possibly broaden the field of application for dietary fibers. The present review assesses the classification, nutritional properties, physico-chemical properties and therapeutic functions of dietary fiber. The diets with the high intake of fiber are known to have positive effects on the health.
Article Details
Article Details
Keywords
Antioxidant, Cereals, Dietary fiber, Roasting
References
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Jalili, T., Wildman, R. E., and Medeiros, D. M. (2000). Nutraceutical roles of dietary fiber. Journal of Nutraceuticals, Functional & Medical Foods, 2:19-34
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Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M., and Cummins, E. (2012). Nanotechnologies in the food industry–Recent developments, risks and regulation. Trends in Food Science & Technology, 24:30-46
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Dhingra, D., Michael, M., Rajput, H., and Patil, R. T. (2012). Dietary fibre in foods: a review. Journal of Food Science and Technology, 49: 255-266
Diplock, A. T., Aggett, P. J., Ashwell, M., Bornet, F., Fern, E. B., and Roberfroid, M. B. (1999). Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition, 81: 1–27
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., and Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food chemistry, 124:411-421
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Grigelmo-Miguel, N., Carreras-Boladeras, E., and Martin-Belloso, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research and Technology, 210: 123–128
Guillon, F., and Champ, M. (2000). Structural and physical properties of dietary fibres and consequences of processing on human physiology. Food Research International, 33: 233-245.
Heredia-Tapia, A., Arredondo-Vega, B. O., Nunez-Vazquez, E. J., Yasumoto, T., Yasuda, M., and Ochoa, J. L. (2002). Isolation of Prorocentrum lima (Syn. Exuviaella lima) and diarrhetic shellfish poisoning (DSP) risk assessment in the Gulf of California, Mexico. Toxicon, 40: 1121-1127.
Herranz, J., Vidal?Valverde, N., and Rojas?Hidalgo, E. (1983). Cellulose, hemicellulose and lignin content of raw and cooked processed vegetables. Journal of Food Science, 48: 274-275.
Hill, A. (1974). Experimental and natural infection of the conjunctiva of rats. Laboratory animals, 8:305-310
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Jalili, T., Wildman, R. E., and Medeiros, D. M. (2000). Nutraceutical roles of dietary fiber. Journal of Nutraceuticals, Functional & Medical Foods, 2:19-34
Jani, G. K., Shah, D. P., Prajapati, V. D., and Jain, V. C. (2009). Gums and mucilages: versatile excipients for pharmaceutical formulations. Asian J. Pharm. Sci., 4: 309-323.
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Kay, R. M. and Truswell, A. S. (1977). Effect of citrus pectin on blood lipids and fecal steroid excretion in man. The American journal of Clinical Nutrition, 30: 171-175.
Kritchersky, D. (1990). In I. Furda, and Ch. J. Brine, Dietary fiber. A glance into the future: New developments in dietary fiber (Vol. 3) (pp. 1–5). New York: Plenum Press
Kushi, L. H., Doyle, C., McCullough, M., Rock, C. L., Demark?Wahnefried, W., Bandera, E. V., and American Cancer Society 2010 Nutrition and Physical Activity Guidelines Advisory Committee. (2012). CA: A Cancer Journal for Clinicians, 62: 30-67.
Lambo, A. M., Oste, R., and Nyman, M. E. L. (2005). Dietary fiber in fermented oat and barley ?-glucan rich concentrates. Food Chemistry, 89: 283-293.
Lattimer, J. M., and Haub, M. D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2: 1266-1289.
McDougall, G. J., Morrison, I. M., Stewart, D., and Hillman, J. R. (1996). Plant cell walls as dietary fiber: range, structure, processing and function. Journal of the Science of Food and Agriculture, 70: 133-150.
Metzler, B. U., and Mosenthin, R. (2008). A review of interactions between dietary fiber and the gastrointestinal microbiota and their consequences on intestinal phosphorus metabolism in growing pigs. Asian Australasian Journal of Animal Sciences, 21:603-615
Milton, K. (2003). The critical role played by animal source foods in human (Homo) evolution. The Journal of Nutrition, 133: 3886-3892.
Mongeau, R. (2003). Dietary fiber. In R. Macrae, R. K. Robinson, M. J. Sadler (Eds.), Encyclopaedia of Food Science and Nutrition, (pp. 1362–1387). New York: Academic Press.
Mongeau, R., and Brassard, R. (1982). Determination of neutral detergent fiber in breakfast cereals: pentose, hemicellulose, cellulose and lignin content. Journal of Food Science, 47: 550-555.
Nair, H., Nokes, D. J., Gessner, B. D., Dherani, M., Madhi, S. A., Singleton, R. J., and Chandran, A. (2010). Global burden of acute lower respiratory infections due to respiratory syncytial virus in young children: a systematic review and meta-analysis. The Lancet, 375: 1545-1555.
Nelson, D. R. (2001). Compilation of geochronology data, 2000. Geological Survey of Western Australia.
Pérez, J., Munoz-Dorado, J., de la Rubia, T. D. L. R., and Martinez, J. (2002). Biodegradation and biological treatments of cellulose, hemicellulose and lignin: an overview. International Microbiology, 5: 53-63.
Rodriguez-Viciana, P., Tetsu, O., Tidyman, W. E., Estep, A. L., Conger, B. A., Santa Cruz, M., and Rauen, K. A. (2006). Germline mutations in genes within the MAPK pathway cause cardio-facio-cutaneous syndrome. Science, 311: 1287-1290.
Roehrig, K. L. (1988). The physiological effects of dietary fiber—a review. Food Hydrocolloids, 2: 1-18.
Salminen, S., Bouley, C., Boutron, M. C., Cummings, J. H., Franck, A., Gibson, G. R., and Rowland, I. (1998). Functional food science and gastrointestinal physiology and function. British Journal of Nutrition, 80: 147-171.
Saura-Calixto, F. (2010). Dietary fiber as a carrier of dietary antioxidants: an essential physiological function. Journal of Agricultural and Food Chemistry, 59: 43-49.
Selvendran, R. R., and Robertson, J. A. (1994). Dietary fibre in foods: amount and type. Metabolic and physiological aspects of dietary fibre in food. Commission of the European Communities, Luxembourg, 11-20.
Shulman, J. (2010). The Natural Makeover Diet: A 4-step Program to Looking and Feeling You Best from the Inside Out. John Wiley and Sons.
Singh, K. (2017). “Studies on Effect of pretreatments on Quality Attributes of Guava” (Psidium guajava var. Allahabad safeda) (Doctoral dissertation, Sam Higginbottom University of Agriculture Technology and Sciences (Formerly Allahabad Agricultural Institute) Allahabad–211007).
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A review on dietary fiber in cereals and its characterization. (2018). Journal of Applied and Natural Science, 10(4), 1216-1225. https://doi.org/10.31018/jans.v10i4.1894
