DIETARY-FIBERS - NUTRITIONAL AND TECHNOLOGICAL INTEREST

Dietary fibres are consumed from cereals, fruit and vegetables, but ar e also added in purified form to food preparations. Different types of dietary fibres have different structures and chemical compositions, a nd correspondingly are of varying nutritional and technological intere st. Although many studies have confirmed the nutritional benefits of d ietary fibres, the results depend on the types of dietary fibres studi ed or on the experimental conditions used. This article also focuses o n their technological properties according to their botanical origin a nd physical characteristics, and discusses the main applications of in soluble dietary fibres in the food industry.