A review on dietary fiber in cereals and its characterization

Abstract

The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufacturing and storage. There is a limited study on the effects of dietary fiber on vitamins. This signifies that less-fiber diets can increase the risk of ailment like colon cancer. The usage of fibers from new origins that are currently not fully exploited such as from bacteria, mosses, seaweeds, fruits and vegetables and the prospect of modifying the fibers joining them with other constituents and enhancing their nutritional and sensory attributes, would possibly broaden the field of application for dietary fibers. The present review assesses the classification, nutritional properties, physico-chemical properties and therapeutic functions of dietary fiber. The diets with the high intake of fiber are known to have positive effects on the health.