Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods

Abstract

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.