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Dietary
fiber is a type of carbohydrate found in
cereals, grains, nuts, lentils, peas and vegetables. Dietary fiber based on its
physical properties is classified in to soluble and insoluble fiber (resistant
starch). It cannot be digested by our body enzymes and reaches the large bowel
undigested. It gets fermented by bacteria in the large intestine and break down
in to methane, hydrogen, carbon dioxide and short-chain
fatty acids. It supports the
growth of friendly bacteria needed to maintain a healthy gut, slows down the digestion
time and makes one feel fuller for longer. It also helps to control blood
sugar levels by slow absorption of glucose
in to the blood
stream. It helps in maintaining healthy
heart by reducing absorption of cholesterol.
Edelweiss
Journal of Food Science and Technology publishes articles
related to food science and technology and cover various topics such as
nutrition, health, dietetics, clinical nutrition and many more. Dietary Fiber articles can be research, review
or Case reports. All of these types of manuscripts are welcomed to publish in
the Edelweiss
Journal of Food Science and Technology. This Journal is
running by Edelweiss publications with eminent editors for peer review process.
Researchers, authors, reviewers, and readers can use this page to find journal resources connected with Dietary Fiber, including published articles, related academic topics, current issue content, archive material, and manuscript submission information.
This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at...
