Overview
Consumers are increasingly seeking foods that are rich in dietary fiber and whole grains but are often unwilling to compromise on sensory quality. Fibre-Rich and Wholegrain Food reviews key research and best practice in the development of fiber-enriched and wholegrain products that efficiently meet customer requirements. Part One introduces the key issues around the analysis, definition, regulation, and health claims associated with dietary fiber and wholegrain foods. Links between whole grain foods and health, the range of dietary fiber ingredients, and a comparison of their technical functionality are discussed, as are consumption and consumer challenges. Part Two explores dietary fiber sources, including wheat and non-wheat cereal dietary fiber ingredients, and vegetable, fruit and potato fibers. Improving the quality of fiber-rich and whole grain foods, such as muffins and pasta, is the focus of Part Three as is fiber in extruded products. Part Four reviews quality improvement of fiber-enriched dairy and meat products, seafood, beverages, and snack foods. Companion animal nutrition is discussed, before the book concludes with a consideration of soluble and insoluble fiber in infant nutrition. Fibre-Rich and Wholegrain foods is a comprehensive guide for researchers the food industry and academia, as well as those involved in the development, production, and use of fiber-enriched and whole grain foods.
