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Dietary fiber: fractionation, characterization and potential sources from defatted oilseeds


Nevara, Gita Addelia and Syed Muhammad, Sharifah Kharidah and Zawawi, Norhasnida and Mustapha, Nor Afizah and Karim, Roselina (2021) Dietary fiber: fractionation, characterization and potential sources from defatted oilseeds. Foods, 10 (4). art. no. 754. pp. 1-18. ISSN 2304-8158


Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.

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Official URL or Download Paper: https://www.mdpi.com/2304-8158/10/4/754

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3390/foods10040754
Publisher: Multidisciplinary Digital Publishing Institute
Keywords: Dietary fiber; Fractionation; Functional; Oilseed by-product; Rheological
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 01 Feb 2023 01:59
Last Modified: 01 Feb 2023 01:59
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/foods10040754
URI: http://psasir.upm.edu.my/id/eprint/96723
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