Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

Abstract

The food industry relies increasingly on soluble fibre to formulate products with superior structural properties, mouthfeel and potential health benefits. In this paper, we have compiled experimental data from a wide range of high-solid foodstuffs in order to demonstrate the utility of fibre inclusion in such preparations. Recent studies have mapped out the structural properties of soluble-fibre polysaccharides (e.g., κ-carrageenan, agarose and deacylated gellan) in the presence of increasing levels of co-solute with application to the confectionery and ice cream industries. One of the incentives to understand the behaviour of such systems is the prospect of providing an alternative to gelatin since the protein is increasingly falling " out of fashion" with consumers and producers alike. This rather underresearched area has other applications, for example, flavor encapsulation and preservation of bioactive molecules in glassy polysaccharide matrices. A second example relates to the development of minced fish products which are made traditionally with added starch but fail to offer a new marketing position. The eating quality of processed fish products can be improved by including in the formulation the right amount and type of soluble-fibre polysaccharides (e.g., κ-carrageenan or low methoxy pectin) thus taking advantage of their multifaceted functionality as instrumental/sensory texture modifiers. Finally, in oriental foods, such as instant-rice noodle, gum ghatti and fenugreek gum have been utilized in an effort to improve textural attributes and mouthfeel. In addition, α-amylase inhibition by incorporation of green-tea extracts has been considered as an avenue for glycemic response reduction in model starch systems. © 2010.