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Dietary Fibers in Foods – Formulating and Processing for Nutritional Benefits

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Science and Technology of Fibers in Food Systems

Part of the book series: Food Engineering Series ((FSES))

Abstract

Dietary fiber enriched foods represent a fast-growing sector of the market, as consumers become more aware of the health benefits of fiber and the downsides of a low-fiber diet. However, as consumer demand for high fiber products increases and regulatory agencies respond with allowable health claims and mandated dose levels, it is important to consider the type of fiber, its physiological effect and the effects of formulation, processing and food matrix on the benefits derived from the fiber as consumed. In this chapter we discuss the importance of evidence-based approaches to ensure that the development of high-fiber food products takes into account not only palatability and processability but also conservation of the actual nutritional benefits of the fiber in the end products. The approved health claims for some fiber sources, their nutritional benefits and the mechanism behind their physiological effects are discussed, along with formulation and processing considerations that enable meaningful fiber fortification in various food matrices. We suggest a comprehensive methodology to consider various properties of fibers along with formulation and processing of products to ensure delivery of nutritionally beneficial food products that can aid in improving public health.

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Authors and Affiliations

  1. Faculty of Health and Sciences, University of Ottawa, Ottawa, ON, Canada

    Nicolas Bordenave

  2. Nestlé Research Centre, Lausanne, VD, Switzerland

    Lisa M. Lamothe & Madhuvanti S. Kale

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  1. Nicolas Bordenave
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  2. Lisa M. Lamothe
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  3. Madhuvanti S. Kale
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Editors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  2. Tecnologico de Monterrey Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Sergio O. Serna-Saldívar

  3. Food Science and Technology Department, The Ohio State University, Colombo, OH, USA

    Osvaldo Campanella

  4. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Querétaro, Mexico

    Viridiana Tejada-Ortigoza

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Bordenave, N., Lamothe, L.M., Kale, M.S. (2020). Dietary Fibers in Foods – Formulating and Processing for Nutritional Benefits. In: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada-Ortigoza, V. (eds) Science and Technology of Fibers in Food Systems. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-38654-2_19

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