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Dietary fibre is composed of nondigestible carbohydrate, lignin and other associated substances of plant origin, fibres of animal sources and modified or synthetic nondigestible carbohydrate polymers.

An excessive interest has been observed over the last years in fibrous nutrients in developed countries (e.g. In the present review, it has been conducted on the food products in which dietary fibres are used, changes taking place in the structures of these nutrients, the importance of the use of dietary fibres. -Alvarez-Ramírez, J.: Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. In order to solve this problem, dietary fibre can be used, which can improve the textural and sensual qualities of products in addition to being functional. Please use the form below to submit a scheduled service request to us.Submitting this form does not guarantee that the time you’re choosing is available, but we will be in touch with you within 24 hours, to schedule a time that works well for you.Scientific evidence confirming the relationship between food and health has promoted the rapid development of a new food market in recent years: the functional food market (Siró, Kápolna, Kápolna and Lugasi, 2008; Viuda-Martos et al., 2010).

Dietary fibre (DF) was originally defined in 1972 by Trowell as ‘that portion of food which is derived from cellular walls of plants which are digested very poorly by human beings’ (De Vries, 2010; EFSA, 2010; Westenbrink et al., 2012).

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Over the past two-hundred years diet has become increasingly processed, leading to greatly reduced fibre content (Burkitt & Trowell, 1975; Cleave, Campbell, & Painter, 1969; Kendall et al., 2010).