Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Nela DRAGOMIR, Daniela IANITCHI, Marius Laurian MAFTEI, Gratziela Victoria BAHACIU, Paula POSAN
Dietary fibers are components of plant material, extremely important in the diet, because they resist enzymatic digestion in the digestive tract, with a role in improving intestinal transit. Dietary fibers are mostly carbohydrates such as cellulose, hemicellulose, pectic substances, gums, and mucilages, but also non-carbohydrate. The presence in the daily diet of whole grains, nuts, vegetables, fruits and seeds positively affects health, because their consumption has been linked to the decrease in the incidence of several diseases. From a technological point of view, dietary fiber is added as a functional food ingredient in food products to provide water-holding capacity, viscosity, gel-forming capacity and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can enhance the image of products as healthy and functional foods. This article reviews the concept and definition of dietary fibers used in food production and their functional characteristics and health benefits.
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