Leveraging Fiber Characteristics to Functionally Improve Food Products

摘要

The properties of different fibers were used to control characteristics of several foods. When bread total dietary fiber (TDF) was increased to 2.5 g/50 g serving, only one oat fiber was used. However, at 11 g, five fiber sources were needed including two oat fibers, inulin, resistant starch, and red wheat bran. Other formula changes were necessary. To maximize TDF, multiple fibers are needed to achieve desirable product characteristics.