Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2013, 1(3), 13-23
DOI: 10.12691/jfnr-1-3-1
Open AccessArticle

The Application of Dietary Fibre in Food Industry: Structural Features, Effects on Health and Definition, Obtaining and Analysis of Dietary Fibre: A Review

Filiz Yangilar1,

1Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan, Turkey

Pub. Date: June 20, 2013

Cite this paper:
Filiz Yangilar. The Application of Dietary Fibre in Food Industry: Structural Features, Effects on Health and Definition, Obtaining and Analysis of Dietary Fibre: A Review. Journal of Food and Nutrition Research. 2013; 1(3):13-23. doi: 10.12691/jfnr-1-3-1

Abstract

It is important for food materials to be delicious as well as nutritious and natural. Rapidly increasing of human population of world, environmental pollution caused by consistently developing technology, insufficient education and problems caused by wrong nutrition are making supplying of natural food is more difficult. Healthy nutrition refers to efficient and balanced nutrition, that is, efficient intake of nutrient elements (lipids, carbohydrates, proteins, vitamins, minerals) for body cells to work smoothly. But, oil content present in the structure of some food materials is a problematic situation for consumers. In order to solve this problem, dietary fibre can be used, which can improve the textural and sensual qualities of products in addition to being functional. An excessive interest has been observed over the last years in fibrous nutrients in developed countries (e.g. USA and various parts of Europe). In the present review, it has been conducted on the food products in which dietary fibres are used, changes taking place in the structures of these nutrients, the importance of the use of dietary fibres.

Keywords:
dietary fibres laxative analtical methods health

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