Production and Applications of Fibre

PRODUCTION AND
APPLICATIONS OF
FIBRE
DEFINITION
 INSTITUTE OF MEDICINE-Dietary fiber consists
of nondigestible carbohydrates and lignin that
are intrinsic and intact in plants. Functional
fiber consists of isolated, nondigestible
carbohydrates that have beneficial physiologic
effects in humans. Total fiber is the sum of
dietary fiber and functional fiber.
 CODEX ALIMENTARIUS COMMISION-Dietary fiber
means carbohydrate polymers with ≥10
monomeric units, which are not hydrolyzed by
the endogenous enzymes in the small intestine
of humans
AMERICAN ASSOCIATION OF
CEREAL CHEMIST
 Dietary fiber is the edible parts of plants or
analogous carbohydrates that are resistant to
digestion and absorption in the human small
intestine, with complete or partial
fermentation in the large intestine. Dietary
fiber includes polysaccharides,
oligosaccharides, lignin, and associated plant
substances. Dietary fibers promote beneficial
physiologic effects including laxation, and/or
blood cholesterol attenuation, and/or blood
glucose attenuation
DIETARY FIBRE
Dietary fibre is not a nutrient, but is essential for health. It
is made up of a number of complex carbohydrates called
non-starch polysaccharides (NSP). This includes cellulose and
pectin.
Dietary fibre cannot be broken down by digestive enzymes,

although micro-organisms that line the large intestine are
able to digest some of the dietary fibre.
Dietary fibre is only found in the cell walls of plants. Foods

such as meat, fish and dairy products do not contain any
dietary fibre.
TYPES OF DIETARY FIBRE
There are two types of dietary fibre:
1) soluble
2) insoluble
Both types of dietary fibre need to be consumed for good

health because they have different properties and benefits.
SOLUBLE DIETARY FIBRE
 Dissolves in water,
 Readily fermented in the colon into gases and physiologically
active byproducts
 Can be prebiotic and viscous
 Help to reduce blood cholesterol levels.
 This type of dietary fibre has also been thought to slow down the
digestion of carbohydrate in sugars and starches, which results in
better glucose metabolism.
 Good food sources include bran products, oats, beans, lentils,

fruit and vegetables.
INSOLUBLE DIETARY FIBRE
 Does not dissolve in water, is metabolically inert and
provides bulking
 It can be prebiotic and metabolically ferment in the large
intestine.
 Bulking fibers absorb water as they move through
thedigestive system, easing defecation.
 Insoluble dietary fibre binds with water in the intestine
and helps remove waste from the body.
 Helps prevent constipation.
 Prevent haemorrhoids diverticular disease, polyps and
cancer of the colon or large intestine.
 Insoluble fibre is found in wholegrain cereals and
vegetables, e.g. bran and carrots.
DIETARY REFERENCE VALUES (DRVS)
Adults should aim for an intake of around 30grams a day, or even
a little more.
Currently, the average intake of dietary fibre per day is 12g for
adults in the UK.
Very high fibre intakes are not recommended because there are
some substances in dietary fibre, e.g. phytate which can reduce
the absorption of minerals from food.
Children should eat less than adults because the bulk and the
feeling of fullness that fibre provides could cause their diet to be
too low in energy if large amounts are eaten.
SCFA
When soluble fiber is fermented, short chain fatty acids (SCFA) are
produced. SCFAs are involved in numerous physiological processes
promoting health, including:
 stabilize blood glucose levels by acting on pancreatic insulin release
and liver control of glycogen breakdown
 suppress cholesterol synthesis by the liver and reduce blood levels
of LDL-Cholesterol and triglycerides responsible for CVD
 Increases the mineral absorption by decreasing pH
 stimulate production of T- helper cells , antibodies, leukocytes
and lymph mechanisms having crucial roles in immune protection
 Overall, SCFAs affect major regulatory systems, such as blood glucose
and lipid levels, the colonic environment, and intestinal immune
functions.[
 The major SCFAs in humans are butyrate, propionate and acetate,
where butyrate is the major energy source for colonocytes,
propionate is destined for uptake by the liver, and acetate enters the
peripheral circulation to be metabolized by peripheral tissues.
SOURCES
 Soluble fiber is found in varying quantities in all
plant foods, including:
 Legumes (peas, soyabean and other beans)
 Oats, Rye, Chia and Barley
 Some Fruits (including Figs, avocado, plums, prunes,
berries, ripe bananas and the skin of apples and
pears)
 Certain vegetables such as Broccoli, Carrots
 Root tubers and root vegetables- sweet potatoes and
onions (skins of these are sources of insoluble fiber
also)
 Psyllium seed husks (a mucilage) and flax seeds
 Nuts with almonds being the highest in dietary fiber
SOURCES
Insoluble fiber include:
 Whole grain foods

 Wheat and corn bran
 Legumes such as beans and peas
 nuts and seeds
 Potato skins
 Lignans
 vegetables such as Beans, cauliflower, celery
 some fruits including Avocado, and unripe bananas
 the skins of some fruits, including Kiwi fruit, grapes
and tomatoes
UTILIZATION OF DIETARY FIBRES IN
FOOD INDUSTRY
 It may be used as a tool for improving
texture
 As a bulking agent in reduced-sugar
applications
 To manage moisture in the replacement of
fat
 To add colour
 As natural antioxidant
UTILIZATION OF DIETARY
FIBRES IN FOOD INDUSTRY
 Additions of dietary fibre to food products
such as
 Baked goods
 Beverages
 Confectionery
 Dairy
 Frozen dairy
 Meat
 Pasta
 Soups
BAKED PRODUCTS
 to prolong freshness
 capacity to retain water
 modify bread loaf volume, its springiness,
the softness of the bread crumb and the
firmness of the loaf
MEAT PRODUCTS
 To improve cooking yield
 Water binding
 Fat binding
 Texture
BEVERAGES AND DRINKS
 Addition of dietary fibre increases their
viscosity and stability, soluble fiber being the
most used because it is more dispersible in
water than insoluble fiber.
 Soluble fibers are those from fractions of
grains and multi-fruits
 ß-glucans, cellulose beet-root fibre,
polidextrose etc
DAIRY PRODUCTS
 Inulin introduces numerous improvements
into dairy products.
 It improves body and mouthfeel in cheese
analogues or ice cream,
 Reduces syneresis in yoghurt and other
fermented milk products
JAMS AND MARMALADES
 The most common added-fibres are those
consisting of pectins with different degree of
esterification, which mainly comes from
fruits and are a factor in keeping the
stability of the final product.
 In the case of low-calorie chocolates and
derivatives, fibre compounds such as inulin
and oligofructose are used as sugar
substitutes
ANALYSIS OF TOTAL,
INSOLUBLE AND SOLUBLE FIBER
 Isolate the fraction of interest by selective
precipitation
 Determine its mass by weighing.
 A gelatinized sample of dry, defatted food is
enzymatically digested to break down starch
and protein
 Add 95% ethanol to the solution to
precipitate all the fiber.
 Filter and collect fiber.
 Dried and weigh
THANK
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Production and Applications of Fibre

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PRODUCTION AND

Dietary fibre cannot be broken down by digestive enzymes,

Dietary fibre is only found in the cell walls of plants. Foods

Both types of dietary fibre need to be consumed for good

 Good food sources include bran products, oats, beans, lentils,

 Whole grain foods

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