INCORPORATION OF DIETARY FIBER IN MEAT PRODUCTS

• Autor(a) principal: Fruet, Ana Paula Burin
• Data de Publicação: 2014
• Outros Autores: Stefanello, Flávia Santi, Silva, Mariana Santos da, Kirinus, Jackeline Karsten, Nörnberg, José Laerte, Teixeira, César, Dörr, Andrea Cristina
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET)
• Texto Completo: https://periodicos.ufsm.br/reget/article/view/13030
• topic: Functional food; β-glucan; meat; dietary fiber; enriched product.; Alimento Funcional; β-Glicana; Carne; Fibra Dietética; Produto Enriquecido.

Dietary fiber can be classified according to their functionality in soluble and insoluble. Insoluble dietary fibers have porosity, low density, ability to increase fecal bulk due to the hydration there of and to be higher and transit time enhances bowel. In contrast, the soluble fraction is characterized by forming gel, acting as an emulsifier and suffers fermentation. Due to the viscosity and fermentation, soluble fiber has greater relevance to health as it acts in reducing blood cholesterol levels, blood glucose control helps with the immune system, prevent diseases, among these cancer, and contributes to the decrease of hollowing stomach. Soluble fiber can be incorporated in a larger quantity without changing the texture and tastes of food when compared with the insoluble fractions, in this sense, several studies are conducted in order to assess the addition of fiber in meat products. Meat and meat products are recognized by high lipid composition unwanted health, such combined rheological and functional characteristics of the fibers, attribute allows the replacement of fat by non-digestible carbohydrates. Another highlight advantages such as increased water retention capacity, increased emulsion stability that helps product yield , besides the development of a functional product without changing its acceptability.