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dietary fiber |
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dietary fiber [¦dī·ə‚ter·ē ′fī·bər] (food engineering) The plant-cell-wall polysaccharides and lignin in a food or food ingredient that are not broken down by the digestive enzymes of animals and humans. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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It is well known that beans, as part of a healthy variety of food choices, can make an important contribution to protein adequacy, as well as soluble fibre, many vitamins and minerals (4-6). The ingredients that can be used in the creation of foods with a low GI value such as soluble fibre, resistant starch and polyols are discussed, together with the interactions between other food components that all contribute to the GI value of a food. As part of a more general drive to develop consumer perceptions of bakery products beyond those of staple, commodity items, manufacturers increasingly emphasised the health benefits of ingredients such as soluble fibre. |
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