Introduction to dietary fibers

Abstract

Food scientists, nutritionists, and food processors are interested in dietary fiber because of their role in promoting health through illness prevention and control. Dietary fiber has been related to a lower incidence of colon cancer, gastrointestinal problems, type 2 diabetes, and coronary heart disease. Dietary fibers are a significant segment of the functional foods market due to their health benefits. Soluble dietary fiber and insoluble dietary fiber are the two types of dietary fiber classified by their water solubility. B-glucan, pectin, gums, and insulin are examples of soluble dietary fibers, while cellulose, hemicelluloses, lignin, cutin, suberin, chitin, chitosan, and starch are examples of insoluble dietary fibers. In general, dietary fiber sources contain both types of dietary fiber, but in different proportions. Cereals, legumes, fruits, and vegetables are excellent sources of dietary fiber. Dietary fiber physicochemical qualities are linked to physiological functions in human metabolism and play a significant role in their functionality. Solubility, viscosity, water-holding, binding capacity, fermentability, mineral, and bile acid binding ability, oil-binding ability, particle size, and porosity are all essential features of dietary fibers. Dietary fiber classification, physiological features, and food sources are reviewed in this chapter.