Fibre-Rich and Wholegrain Foods :

Delcour, Jan A.

Fibre-Rich and Wholegrain Foods : Improving Quality. - 1 online resource (488 pages) - Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. ; v.237 . - Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. .

Cover -- Fibre-rich and wholegrain foods: Improving quality -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Part I Introductory issues -- 1 Definitions, regulations and health claims associated with dietary fibre and wholegrain foods -- 1.1 Introduction -- 1.2 Defining dietary fibre and wholegrain -- 1.3 Analysing the dietary fibre and wholegrain content of food -- 1.4 Labelling -- 1.5 Recommendations and guidelines for dietary fibre and wholegrain intake -- 1.6 Health claims for dietary fibre and wholegrain -- 1.7 References -- 2 Dietary fibre analysis in foods -- 2.1 Introduction -- 2.2 An integrated procedure for the measurement of total dietary fibre, including resistant starch and non-digestible oligosaccharides -- 2.3 Updates of the original integrated total dietary fibre procedure -- 2.4 Interlaboratory evaluation of integrated total dietary fibre procedures -- 2.5 Progress in acceptance of dietary fibre methodology by Codex Alimentarius -- 2.6 References -- 3 Health aspects of dietary fibre -- 3.1 Introduction -- 3.2 Fibre: definitions, measurement and intake -- 3.3 Characterization and digestive impact of fibre -- 3.4 Dietary fibre (DF) and disease -- 3.5 Fibre and obesity -- 3.6 Dietary fibre (DF) and microbiota -- 3.7 Future trends -- 3.8 Sources of further information and advice -- 3.9 References -- 4 Wholegrain foods and health -- 4.1 Introduction -- 4.2 Epidemiological studies -- 4.3 Human interventions -- 4.4 Food factors important for the health effects of wholegrain foods -- 4.5 Conclusion and future trends -- 4.6 References -- 5 The range of dietary fibre ingredients and a comparison of their technical functionality -- 5.1 Introduction -- 5.2 Technical functionalities of dietary fibre ingredients -- 5.3 Insoluble dietary fibre ingredients. 5.4 Soluble high molecular weight dietary fibre ingredients -- 5.5 Soluble low molecular weight dietary fibre ingredients -- 5.6 Resistant starch -- 5.7 Conclusion -- 5.8 References -- 6 Consumption and consumer challenges of wholegrain foods -- 6.1 Introduction -- 6.2 Whole grain and fiber consumption -- 6.3 Wholegrain foods and consumer challenges: internal (personal) factors -- 6.4 Wholegrain foods and consumer challenges: external factors -- 6.5 Approaches to introducing wholegrain foods -- 6.6 Future trends -- 6.7 Sources of further information and advice -- 6.8 References -- Part II Dietary fibre sources -- 7 Improving the content and composition of dietary fibre in wheat -- 7.1 Introduction -- 7.2 Fibre content and composition of wheat fractions -- 7.3 Genetic variation in arabinoxylan (AX) amount, structure and composition -- 7.4 Specific effects of agronomy and environment on arabinoxylan (AX) and β-glucan content and composition -- 7.5 Heritability and genetic analysis of arabinoxylan (AX) and β-glucan content -- 7.6 Exploitation of genetic variation in grain dietary fibre in plant breeding -- 7.7 Conclusion -- 7.8 Acknowledgements -- 7.9 References -- 8 Cereal brans as dietary fibre ingredients -- 8.1 Introduction -- 8.2 Cereal cell walls as dietary fibre -- 8.3 Cereal bran production technology -- 8.4 Technologies to improve the properties of cereal brans as source of dietary fibre -- 8.5 Food applications of cereal fibre ingredients -- 8.6 Conclusion and future trends -- 8.7 References -- 9 Vegetable, fruit and potato fibres -- 9.1 Introduction -- 9.2 Fruits and vegetables as sources of dietary fibre -- 9.3 Effects of processing on fruit and vegetable dietary fibre -- 9.4 Conclusion -- 9.5 References -- Part III Improving the quality of fibre-rich and wholegrain foods: cereal products -- 10 Fibre-enriched and wholegrain breads. 10.1 Introduction -- 10.2 Fibre enrichment of breads -- 10.3 Processing -- 10.4 Properties of dietary fibre- enriched dough and breads -- 10.5 Conclusion -- 10.6 References -- 11 Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins -- 11.1 Introduction -- 11.2 Muffin batter -- 11.3 Muffin properties -- 11.4 Sensory shelf life of muffins -- 11.5 Sensory characteristics of muffins -- 11.6 Conclusion -- 11.7 Acknowledgements -- 11.8 References -- 12 Fibre in extruded products -- 12.1 Introduction -- 12.2 Extrusion cooking -- 12.3 Effects of dietary fibre (DF) on the extrusion process and product quality -- 12.4 Effects of extrusion on dietary fibre (DF) properties -- 12.5 Conclusion and future trends -- 12.6 References -- 13 Fibre-enriched and wholewheat pasta -- 13.1 Introduction -- 13.2 Process variables affecting pasta production -- 13.3 Enrichment of pasta with whole grains or dietary fibre -- 13.4 Relationship between ingredient selection, processing and nutrition -- 13.5 Conclusion and future trends -- 13.6 References -- 14 Fibre-enriched and wholewheat noodles -- 14.1 Introduction -- 14.2 Noodle quality attributes -- 14.3 Wholewheat noodles -- 14.4 Fiber-enriched wheat flour noodles -- 14.5 Wheat flour noodles and resistant starch -- 14.6 Wholegrain and fiber-enriched noodles from other botanical sources -- 14.7 Conclusion -- 14.8 References -- Part IV Improving the quality of fibre-enriched foods: other products -- 15 Fibre-enriched dairy products -- 15.1 Introduction -- 15.2 Dairy product categories and formulations -- 15.3 Challenges of fibre enrichment -- 15.4 Potential dietary fibre supplements for dairy products -- 15.5 Potential product applications -- 15.6 Future trends -- 15.7 References -- 16 Fibre-enriched meat products -- 16.1 Introduction. 16.2 Strategies for the development of healthier meat products -- 16.3 Fibre as an ingredient in meat product formulation -- 16.4 Dietary fibre in meat products -- 16.5 Future trends -- 16.6 Acknowledgements -- 16.7 References -- 17 Fibre-enriched seafood -- 17.1 Introduction -- 17.2 Fortification with dietary fibres of aquatic origin -- 17.3 Fortification with dietary fibres of terrestrial origin -- 17.4 Conclusion -- 17.5 Future trends -- 17.6 Sources of further information and advice -- 17.7 Acknowledgements -- 17.8 References -- 18 Fibre-enriched beverages -- 18.1 Introduction -- 18.2 Adding fibres into drinks -- 18.3 Types of fibres suitable for fortifying non-dairy drinks: gums and beta-glucans -- 18.4 Types of fibres suitable for fortifying non-dairy drinks: fructans and glucose products -- 18.5 Typical beverage formulations containing fi bre -- 18.6 Troubleshooting -- 18.7 Future trends -- 18.8 References -- 19 Fibre-enriched snack foods -- 19.1 Introduction -- 19.2 Extrusion processing of readyto-eat snacks -- 19.3 Nutritional benefi ts of extruded whole grains -- 19.4 Cereal by-products as a new source of dietary fibre -- 19.5 Improving the quality of extruded products -- 19.6 Conclusion -- 19.7 Future trends -- 19.8 References -- 20 Companion animal nutrition as affected by dietary fibre inclusion -- 20.1 Introduction -- 20.2 Effects of dietary fibre on food intake and gastric and small intestinal function in companion animals -- 20.3 Effects of dietary fibre on intestinal function of companion animals -- 20.4 Clinical significance of dietary fibres in companion animal diets -- 20.5 Strategies for incorporating fibre into companion animal diets -- 20.6 Conclusion -- 20.7 References -- 21 Soluble and insoluble fibre in infant nutrition -- 21.1 Introduction -- 21.2 Non-digestible carbohydrates in human milk. 21.3 Soluble nondigestible carbohydrates of non-human milk origin -- 21.4 Insoluble non-digestible carbohydrates -- 21.5 Conclusion -- 21.6 References -- Index.

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres.

9780857095787


Fiber in human nutrition -- Analysis.


Electronic books.

TX553.F53.F53 2013eb

664.7