The Indian Journal of Nutrition and Dietetics

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Status of Dietary Fibres in New Millennium-A Review


Affiliations
1 Department of Plant Breeding, Rajendra Agricultural University, Pusa (Samastipur), India
2 Pratap Tand, Vaishali, India
3 M.V.Sc Extension Education, Rajendra Agricultural University, Pusa (Samastipur), India
     

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Dietary fibres (DF), composed of celluloses, hemicelluloses, pectins, lignins and other non-digestible materials in the food not amenable to the action of alimentary enzymes of human beings, play a multifaceted role in preventing a number of health disorders through their influence in the gastrointestinal tract. Their effectiveness is governed by physical properties such as particle size when ingested, water holding capacity, solubility and viscosity in aqueous phase, affinity to bile acid salts, cationic binding/exchange effect, fermentability in the bowel and chemical identity and proportion of the various constituents. DF undergo very little changes during processing of foods except size reduction.
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  • Status of Dietary Fibres in New Millennium-A Review

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Authors

J. N. Singh
Department of Plant Breeding, Rajendra Agricultural University, Pusa (Samastipur), India
Rajesh Kumar
Department of Plant Breeding, Rajendra Agricultural University, Pusa (Samastipur), India
Pankaj Kumar
Pratap Tand, Vaishali, India
P. K. Singh
M.V.Sc Extension Education, Rajendra Agricultural University, Pusa (Samastipur), India

Abstract


Dietary fibres (DF), composed of celluloses, hemicelluloses, pectins, lignins and other non-digestible materials in the food not amenable to the action of alimentary enzymes of human beings, play a multifaceted role in preventing a number of health disorders through their influence in the gastrointestinal tract. Their effectiveness is governed by physical properties such as particle size when ingested, water holding capacity, solubility and viscosity in aqueous phase, affinity to bile acid salts, cationic binding/exchange effect, fermentability in the bowel and chemical identity and proportion of the various constituents. DF undergo very little changes during processing of foods except size reduction.