Fortification of Dietary Fiber Ingriedents in Meat Application: A Review
Journal Title: International Journal of Biochemistry Research & Review - Year 2017, Vol 19, Issue 2
Abstract
Meat and meat type products have high biological value with rich nutritional compounds such as proteins, vitamins, minerals and trace elements. Increased consumer’s demand for convenience and easily available foods such as meat products and their byproducts have the changed due to various socioeconomic factors in recent years. Processing technology in meat industry introduce various benefit compounds to meat and meat products which are essential to human health but in such foods fat and salt contents are high or above moderate level but lack in fiber content and cause a health threat that in some cases shows to be a alaraming signal to various diseases such as cardiovascular, cancer, obesity and diabetes mellitus. Due to consciousness among present generation consumers related to nutritional disease shows towards functional foods. Therefore an increase in level of functional foods such as dietary fiber fortified foods in daily diet has been allotted and prescribed in daily diets. Dietary fiber of 28–36 g/day in adults has been recommended and must contain insoluble fiber of 70–80%. Dietary fiber whether insoluble or soluble type have different functions such as part of soluble type dietary fiber helps in intestinal regulation whereas soluble type fiber helps in reducing cholesterol level and also absorbs intestinal glucose level which otherwise cause a healthy hazard threat. In meat products fiber from various related sources such as cereals, pseudocereals, fruits and vegetables would enhance their desirability and functional properties of meat products. In general agricultural byproducts and wastes are comparatively cheap source of dietary products and their incorporation at different levels in meat products reduces cost in economic terms.
Authors and Affiliations
S. A. Sofi, Jagmohan Singh, Shafiya Rafiq, Rafia Rashid
Keywords
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- EP ID EP317075
- DOI 10.9734/IJBCRR/2017/36561
- Views 105
- Downloads 0
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