date:May 04, 2016
pectic substances, gums, resistant starch, inulin and so on.
Dietary fibre imparts various and much important functional properties to foods, e.g., increase water-holding capacity, oil-holding capacity, emulsification and/or gel formation. Indeed, we shall illustrate that dietary fibre incorporated into food products (dairy, jams, soups) can modify textural properties, avoid synaeresis, stabilise high fat food and emulsions, and improve shelf-life.
Oat bran, barley bran, and psyllium, mostly