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Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

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Abstract

There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fibre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fibre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fibre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fibre rich sources have been attempted in different products attributed to their technological and health benefits and many are in the queue to be used in a variety of meat products. Selection of appropriate fibre rich ingredients and their proper incorporation can improve health image of meat products.

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  1. Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Udgir, Latur, 413 517, India

    Arun Kumar Verma & Rituparna Banerjee

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  1. Arun Kumar Verma
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  2. Rituparna Banerjee
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Correspondence to Arun Kumar Verma.

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Verma, A.K., Banerjee, R. Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review. J Food Sci Technol 47, 247–257 (2010). https://doi.org/10.1007/s13197-010-0039-8

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  • DOI: https://doi.org/10.1007/s13197-010-0039-8

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