Modifying the Functionalities of Dietary Fiber in Foods by Various Processing Methods

Dietary fiber is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, non-cellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fiber such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fiber can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusioncooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fiber and improves their functionality. An attempt has been made to compile the recent developments in the extraction, applications and functions of dietary fiber in different food products