01
The physicochemical properties of dietary fiber
It mainly includes water solubility, water retention, swelling power, rheological properties, adsorption, ion exchange capacity, gel and particle distribution.
1. Water holding capacity and expansion force
The structure of dietary fiber contains a large number of hydrophilic groups, therefore it has strong water holding capacity. The water holding capacity of dietary fiber varies greatly due to its different sources, with water holding capacity roughly ranging from 1.5 to 25.0 times its own mass. Due to the water holding properties of dietary fiber, it can absorb a large amount of water in the human intestine, increase the volume and speed of bowel movements, thereby shortening the residence time of toxic substances in the intestine and reducing the potential risk of disease occurrence.
2. Rheological properties
According to the different water solubility of dietary fiber, its rheological properties vary greatly. The ratio of SDF/IDF not only affects the physicochemical and metabolic properties of dietary fiber, but also has a significant impact on its physiological function. Due to the different extraction processes (soaking, extrusion cooking, and micrometer technology), the composition of dietary fiber prepared is different, ultimately resulting in different SDF/IDF ratios, which in turn affect the nutritional value and physiological function of dietary fiber. Therefore, modern technological means tend to use physical and chemical methods such as high-pressure homogenization, extrusion cooking, oxidation, cross-linking, etherification, carboxymethylation, fermentation or enzyme treatment to prepare dietary fiber, strengthen its physical and chemical properties, and conduct modification research on dietary fiber.
3. Ion exchange capacity and adsorption
In the structure of dietary fiber, there are some important side chain groups, mainly including carboxyl and hydroxyl groups, which act as weakly acidic cation exchange resins and play an important role in cation exchange, reversible exchange with cations. The ion exchange effect of dietary fiber can not only reduce the absorption of ions by the body through binding, but also change the instantaneous concentration of ions. By diluting the ion concentration, the conversion time of ions can be extended, and more beneficial digestion and absorption can be carried out in a buffered environment.
Studies have shown that many toxic cations can be exchanged with dietary fiber and excreted in feces. At the same time, dietary fiber can also absorb NO2-, bind bile acids, and prevent diseases such as cancer, hypertension, and hyperlipidemia.
02
Application of dietary fiber in food
More than 30 types of dietary fiber have been developed in six major categories. These six categories include legume seed and seed coat fibers, grain fibers, fruit and vegetable fibers, microbial fibers, other natural fibers, as well as synthetic and semi synthetic fibers. At present, the following types are applied in production: wheat fiber, soybean fiber, sugar beet fiber, corn fiber, chitosan, and orange powder.
Dietary fiber has multiple nutritional functions, is an essential substance for human health, and is also an ideal type of health food raw material. Therefore, dietary fiber has been applied to a certain extent in the food industry. Dietary fiber is mainly used in staple foods, baked goods, meat products, beverages, dairy products, and other foods.
1. The Application of Dietary Fiber in Noodle Products
Related studies have shown that wheat bran dietary fiber has good water holding, oil holding, and swelling properties. The application of wheat bran dietary fiber as food raw material in noodles, Mantou and other flour products can increase the nutritional value of the products to a certain extent, and improve the texture and sensory quality of flour products.
General Yang compared the noodles without added wheat bran dietary fiber with those with added 3% wheat bran dietary fiber under scanning electron microscopy. He found that the starch particles of the noodles with added wheat bran dietary fiber were tightly wrapped by the gluten network, with fewer gaps between the starch particles, making them more uniform and not affecting the color and taste.
Compared with Mantou without wheat dietary fiber, the hardness and chewiness of Mantou made from flour with 8% wheat dietary fiber were significantly improved, and the eating quality was significantly improved. After adding wheat bran dietary fiber, the dough formation time increases and the quality of flour improves.
2. The application of dietary fiber in baked goods
At present, there are many studies on the application of dietary fiber in baked goods in China. Dietary fiber is added in the production process of cakes, bread, biscuits, peach pastries, etc. Its application in baked goods is the most extensive.
Adding dietary fiber to cakes, bread, and cookies absorbs more water, improves the water holding capacity of the finished product, thereby increasing its softness and freshness, preventing it from drying and hardening during storage, and the increase in water holding capacity also reduces the cost of the finished product. Baked food with added dietary fiber has a delicious taste, and the appearance, color, elasticity, and processing technology of the finished product are basically not affected. Therefore, adding dietary fiber in moderation can delay the aging rate of bread, increase the volume of bread and pastries, improve the chewiness of biscuits, and meet people's needs for low energy, high dietary fiber baked goods.
Adding soy dietary fiber to snack foods such as bread and cookies can make high fiber, high protein baked goods, increase protein content, and lower cholesterol.
Adding dietary fiber from different sources to cookies significantly increases their protein content and digestibility; Biscuits with added long bean and apple dietary fiber have higher total phenolic content and antioxidant activity; Adding inulin to cookies significantly reduces their total energy value.
Adding bran dietary fiber to dough can help improve the quality of the dough, enhance the flavor of food, and enhance the nutritional value of the product. Regular consumption has certain health benefits for the human body.
3. The application of dietary fiber in meat products
Meat products are the main source of protein and fat for humans, but excessive consumption of meat products can also pose a threat to human health. Reducing fat content in meat products is of great significance. Dietary fiber, as a functional nutrient, has been increasingly applied in meat processing to optimize composition, enhance nutrition, increase product yield, and extend shelf life. Dietary fiber is widely used in ham sausage, sausage, meat floss, sausage, Rice-meat dumplings and other products, and is the main representative product of meat products containing dietary fiber.
Oat fiber or oat bran has strong water retention and graininess, making it a suitable fat substitute. Adding dietary fiber obtained from foods such as soybeans, oats, and sweet potatoes to minced meat products such as ham sausages and meat floss as a fat substitute can reduce the fat content of the finished product, increase dietary fiber and protein content, and have good health benefits.
Adding vegetable oil and rice bran fiber to pork mince reduces the fat content from 30% to 20%. The mixture of vegetable oil (such as grape seed oil) and rice bran fiber not only reduces animal fat but also enhances the physicochemical properties of meat products. The same effect can also be obtained by adding rice bran fiber to meat sausage and Rice-meat dumplings.
Add oats to beef β- Low fat beef patties made from pectin, research has shown that oats β- Glucan is a fat substitute for low-fat beef products. Currently, β- Glucan has been successfully used in sausage, Rice-meat dumplings and other meat products, effectively reducing fat content.
In addition, relevant reports also suggest that hazelnut peel, legume fiber, and wheat fiber can be used as fat substitutes for beef patties to make low-fat burgers. The water-soluble dietary fiber extracted from olive oil waste liquid (such as carrot fiber) can be added to low-fat Rice-meat dumplings as a fat substitute for Rice-meat dumplings.
4. The application of dietary fiber in beverages
In recent years, dietary fiber has also experienced rapid development as a beverage ingredient in China. Dietary fiber can be added to various high fiber beverages such as solid drinks (cereal, etc.), sports drinks, plant-based protein drinks, and fruit juices. High fiber drinks with added dietary fiber have no odor, a smooth taste, and are more popular.
The extracted and processed rice bran dietary fiber was used in carrot beverages. The results showed that adding an appropriate amount of dietary fiber to the beverage can improve its quality. However, it should be noted that the addition of rice bran dietary fiber should not exceed 8%, otherwise all comprehensive quality indicators will significantly decrease.
The application effect of water-soluble dietary fiber from soybean residue in acidic milk drinks was studied. The results showed that water-soluble dietary fiber from soybean residue can replace pectin as a stabilizer for acidic milk drinks, and has a good stabilizing effect on acidic milk drinks. The addition of water-soluble dietary fiber to flavored milk drinks greatly increases the nutritional and health functions of milk drinks.
5. The application of dietary fiber in dairy products
Dietary fiber can serve as a source of nutrients for active bacteria. If dietary fiber is added to dairy products, it can increase the shelf life of the finished product and make the taste more prominent.
Water soluble dietary fiber is more suitable for adding to infant formula and middle-aged and elderly formula. Infants, young children, and middle-aged and elderly people have limited ability to digest and absorb food, and they need to store a large amount of calcium. Water soluble dietary fiber can not only moisten the intestines, relieve constipation, lower blood lipids and blood sugar, but also promote the absorption of mineral elements.
In recent years, high fiber yogurt products have been very popular. Adding date coconut dietary fiber to yogurt showed that yogurt with 3% dietary fiber had similar acceptability as regular yogurt and was more beneficial to health. Research has shown that adding water-soluble dietary fiber from yam to stirred yogurt can significantly reduce dehydration and contraction, resulting in a better yogurt taste.
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2024-02-26
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