Advanced Dietary Fibre Technology

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world. Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics. Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.

Preface xvi List of Contributors xix Part 1: Nutrition and Diet for a Healthy Lifestyle 1 1 Nutrition and Diet for Healthy Lifestyles in Europe 3 Michael J. Gibney 1.1 The regulatory background in public health nutrition in the EU 3 1.2 Food intake patterns in the EU 3 1.3 Nutrition policy issues in the EU 5 1.4 Conclusions 11 References 11 2 Dietary Advice in North America: the Good, the Bad and the Unheeded 13 Julie Miller Jones 2.1 Introduction 13 2.2 Specifics of dietary advice in North America 13 References 20 Part 2: Chemistry, Structure and Rheology 23 3 Light Microscopic Investigations on Dietary Fibre 25 Karin Autio 3.1 Introduction 25 3.2 Staining of the main chemical components of cereal cell walls for light microscopy 26 3.3 The effect of purified cell wall degrading enzymes on cell walls 27 3.4 The effect of processing on the microstructure of cell walls 28 References 28 4 Assembly and Rheology of Non-starch Polysaccharides 30 Edwin R. Morris 4.1 Introduction 30 4.2 Composition and shape of polysaccharide chains 30 4.3 Solids, solutions and hydrated networks 33 4.4 Rheological measurements 34 4.5 Rheology of polysaccharide solutions, gels and dispersions 35 4.6 Overview 40 References 41 5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods 42 María Jesus Peña, Claudia E. Vergara, and Nicholas C. Carpita 5.1 Introduction 42 5.2 Cell-wall carbohydrates 42 5.3 Structural proteins 50 5.4 Aromatic and other substances 51 5.5 Dynamics in cell-wall architecture 51 5.6 Texture of fruits and vegetables 54 5.7 The special secondary walls of seeds 55 5.8 The biotechnology of dietary fi bres 56 References 57 Appendix 59 Part 3: Measurement of Dietary Fibre and Dietary Fibre Components 61 6 What is Dietary Fibre? A New Look at the Definition 63 Leon Prosky 6.1 Introduction 63 6.2 What is dietary fibre? A new look at the definition 63 6.3 The available methods 65 6.4 Dietary fi bre: the definition 68 6.5 The benefits of increased dietary fibre intake 70 6.6 Restrictions on beneficial claims for dietary fibre 71 References 72 7 Development of Dietary Fibre Methodology 77 Nils-Georg Asp 7.1 Introduction 77 7.2 Early developments 77 7.3 Definitions of dietary fibre 78 7.4 Classification of food carbohydrates 79 7.5 Enzymatic-gravimetric methods 80 7.6 Collaborative studies 83 7.7 Delimitation problems 85 7.8 Future perspectives 85 References 86 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 89 Barry V. McCleary 8.1 Total dietary fibre: introduction 89 8.2 Specific dietary fibre components 95 8.3 Conclusions 104 References 104 9 In-vivo and In-vitro Methods for Resistant Starch Measurement 106 Martine Champ, Françoise Kozlowski and Gérard Lecannu 9.1 Introduction 106 9.2 Classification of resistant starches 107 9.3 In-vivo methods 107 9.4 In-vitro methods 110 9.5 Conclusions 117 References 117 Part 4: Regulatory Issues 121 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling 123 Jonathan W. DeVries 10.1 Introduction 123 10.2 Why regulate? 123 10.3 Labelling of dietary fibre on food products 125 10.4 Analytical aspects of regulatory enforcement 133 Acknowledgements 137 References 137 11 Regulatory Issues Relating to Dietary Fibre in the European Context 139 Paul Coussement Abstract 139 11.1 The EU nutrition labelling directive 139 11.2 National variations 140 11.3 Carbohydrates, polyols and dietary fi bre 140 11.4 The 1994 attempt to come to a definition 141 11.5 Caloric value 142 11.6 Official methods 142 11.7 Nutrient content claims on fibre 142 11.6 The future 144 References 145 Part 5: Health Benefits of Dietary Fibre 147 12 Dietary Fibre in Health and Disease 149 David Kritchevsky 12.1 Introduction 149 12.2 Fibre and the gastrointestinal tract 151 12.3 Obesity 151 12.4 Gallbladder disease 152 12.5 Diabetes 152 12.6 Lifestyle diseases 152 12.7 Summary 157 References 158 13 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease 162 David J.A. Jenkins, Alexandra L. Jenkins, Cyril W.C. Kendall, Livia Augustine and Vladimir Vuksan 13.1 Introduction 162 13.2 Effect of viscous and non-viscous fibre on glucose, insulin and gut hormones 162 13.3 Fibre in whole food: food form and glycaemic index 163 13.4 Conclusion 165 References 166 14 Dietary Fibre and Gastrointestinal Function 168 Barbara O. Schneeman 14.1 Introduction 168 14.2 Characteristics of fibre that affect gastrointestinal function 169 14.3 Relationship between gastrointestinal function and physiological response 171 14.4 Conclusion and summary 173 References 174 15 Dietary Fibres and Dietary Lipids 177 Denis Lairon 15.1 Introduction 177 15.2 Fibres can reduce dietary lipid intake 177 15.3 Fibres alter fat digestion 177 15.4 Lipid and sterolileal excretion 180 15.5 Postprandial lipid metabolism and dietary fibres 181 15.6 A comprehensive view of the effects and mode of action of dietary fibres 181 References 183 16 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity 186 John C. Mathers and Mark E. Daly 16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia 186 16.2 Food polysaccharides and glucose absorption rates 187 16.3 Experimental studies of effects of food carbohydrates on insulin sensitivity in humans 191 16.4 Clinical implications 193 16.5 Role of food polysaccharides in healthy eating advice for the public 193 16.6 Conclusions 193 Acknowledgements 194 References 194 17 Fermentation of Oligosaccharides and Influences of Fermentation Products 197 Akiko Inagaki and Takashi Sakata 17.1 Bacterial breakdown of oligosaccharides in the large intestine 197 17.2 Absorption of bacterial metabolites from the large intestine 197 17.3 Influence of bacterial metabolites 197 17.4 Characteristics of SCFA effects 199 17.5 Regulating factors of bacterial metabolism in the large intestine 201 17.6 Perspectives and conclusions 203 References 203 18 Cholesterol-lowering Properties of Cereal Fibres and Fractions 206 Talwinder S. Kahlon 18.1 Introduction 206 18.2 Oat fibre and fraction 206 18.3 Rice fibre and fractions 211 18.4 Barley fibre and fractions 214 18.5 Conclusions and recommendations 216 References 217 19 Effects of Psyllium on Serum Cholesterol Levels 221 Victor L. Fulgoni, III 19.1 Introduction 221 19.2 Cholesterol-lowering effects 221 References 224 20 Non-digestible Carbohydrates and Gut Function: Implications for Carcinogenesis 226 Ian Rowland 20.1 Introduction 226 20.2 Direct effects of non-digestible carbohydrates on gut function 226 20.3 Non-digestible carbohydrates and gut microflora composition 227 20.4 Non-digestible carbohydrates and gut bacterial metabolism 227 20.5 Non-digestible carbohydrates and short-chain fatty acids 228 20.6 Influence of RS and NDO on gut functions related to cancer 228 20.7 Conclusions 230 Acknowledgements 230 References 230 21 Cereal Fibre and Heart Disease 232 Victor L. Fulgoni, III and Sharon Mueller 21.1 Introduction 232 21.2 Soluble fibre 232 21.3 Epidemiological evidence 233 21.4 Conclusions 234 References 235 Part 6: Technological Aspects 237 22 Developing Fibre-rich Foods in the Twenty-first Century 239 Anton J. Alldrick 22.1 Why develop fibre-rich foods? 239 22.2 Key considerations in developing DF-rich foods 240 22.3 Selling the product 245 22.4 Conclusions 246 References 246 23 Technological Aspects of Dietary Fibre 248 Friedrich Meuser 23.1 Introduction 248 23.2 Latest developments in the production and use of dietary fibre products 252 23.3 Dietary fibre products obtained from cereals, and enrichment of cereal products 255 23.4 Research approaches to developing dietary fibre products 259 23.5 Summary 265 References 266 24 Oatrim and NutrimX: Technological Development and Nutritional Properties 270 George E. Inglett and Craig J. Carriere Disclaimer 270 24.1 Introduction 270 24.2 Oatrim 270 24.3 NutrimX 273 24.4 Summary 275 References 275 25 Effect of Processing on the Properties of Dietary Fibre 277 Kaisa Poutanen 25.1 Introduction 277 25.2 Processing 277 25.3 Effects of mechanical processing 278 25.4 Effects of endogenous and added enzymes 278 25.5 Effects of thermal processing 280 25.6 How to optimise the properties of dietary fi bre in food processing 280 References 281 26 Fibres and Fibre Blends for Individual Needs: a Physiological and Technological Approach 283 Hano-Ulrich Endress and Jürgen Fischer 26.1 Definition and origin of dietary fibres 283 26.2 Raw material for the isolation of dietary fibres 284 26.3 Physical-chemical aspects 286 26.4 Physiologically nutritional properties of dietary fibres 286 26.5 Additional properties of dietary fibre 289 26.6 Technological aspects of dietary fibre as functional ingredients in foods 289 26.7 Application fields of dietary fibres in food and food supplements 290 26.8 Dietary fibres for a healthy future 297 References 297 Part 7: Cereal Cell-wall Polysaccharides 299 27 Cereal Arabinoxylan: Occurrence, Structure and Properties 301 Roger Andersson and Per Åman 27.1 Occurrence 301 27.2 Structural elements 302 27.3 Structure heterogeneity 303 27.4 Arabinoxylan classification by extractability and structure 306 27.5 Properties of arabinoxylan solutions 308 References 311 28 Cereal β-Glucans: Structure, Properties and Health Claims 315 Peter J. Wood 28.1 Introduction 315 28.2 Physicochemical characteristics of cereal β-glucan 315 28.3 Clinical studies of oat „µ-glucan 320 28.4 Conclusions 324 References 325 Part 8: Legume-seed Polysaccharides 329 29 Novel Galactomannans and Galacto-manno-oligosaccharides from Guar 331 Mariel Brooks, Ross Campbell and Barry V. McCleary 29.1 Introduction 331 29.2 Enzymatic hydrolysis of galactomannans 332 29.3 Properties of industrially produced galactose-depleted guar galactomannans (enzyme-modified guars) 337 29.4 Properties of oligosaccharides produced on hydrolysis of guar gum and enzyme-modified guar samples by β-mannanase 342 29.5 Conclusions 343 References 344 30 Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans) 345 Lekh Raj Juneja, Senji Sakanaka and Djong-Chi Chu 30.1 Introduction 345 30.2 Physicochemical properties of PHGG 347 30.3 Nutritional and health benefits of PHGG 349 30.4 Safety aspects and applications 356 30.5 Conclusions 357 References 358 31 Dietary Fibres of Lupins and Other Grain Legumes 361 Hano Peter Pfoertner and Jürgen Fischer 31.1 Grain legumes in human nutrition 361 31.2 Dietary fibres of grain legumes 362 31.3 Properties of dietary fibres of grain legumes 364 31.4 Application of dietary fibres in food systems 364 References 366 Part 9: Pectins 367 32 Pectins, their Origin, Structure and Functions 369 Jean-François Thibault and Marie-Christine Ralet 32.1 Introduction 369 32.2 Industrial pectins 369 32.3 Pectin-rich cell walls as dietary fibre 372 32.4 Conclusions 376 References 376 33 Chemistry and Enzymology of Pectins 379 Fons Voragen, Gerrit Beldman and Henk Schols 33.1 Introduction 379 33.2 Chemical structure of pectins 380 33.3 Structural elements of pectin 382 33.4 Enzymes 386 33.5 Analysis of pectins 390 33.6 Concluding remarks 396 References 396 Part 10: Resistant Starch 399 34 Resistant Starch: Plant breeding, Applications Development and Commercial Use 401 Ian L. Brown, Ken J. McNaught, David Andrews and Tatsuya Morita 34.1 Introduction 401 34.2 Resistant starch research in Australia 402 34.3 Physiological effects of resistant starch 404 34.4 Use of resistant starch in food 405 34.5 Resistant starch and probiotics 408 34.6 Resistant starch and other applications 409 34.7 Commercialisation 409 34.8 Conclusions 410 References 410 35 In-vivo and In-vitro Digestion of Resistant Starch 413 Stephen G. Haralampu 35.1 Introduction 413 35.2 Resistant starch structures 413 35.3 RS and TDF assays 415 35.4 Physiological impact of RS 416 35.5 Fermentable dietary fibres 417 35.6 RS as dietary fibre 418 35.7 Characterisation of an RS3 food ingredient 418 35.8 Prebiotic potential of CrystaLean® 418 35.9 Final remarks 421 Acknowledgements 422 References 422 36 Resistant Starch: Health Aspects and Food Uses 424 Gur Ranhotra 36.1 Introduction 424 36.2 Health aspects of resistant starch 424 36.3 Food uses of resistant starch 427 36.4 Conclusions 428 References 428 37 Structural Features of Resistant Starch 430 Yong-Cheng Shi and Roger Jeffcoat 37.1 Introduction 430 37.2 Materials and methods 431 37.3 Results and discussion 432 References 439 Part 11: Other Polysaccharides 441 38 Nutritional Benefits of Larch Arabinogalactan 443 Ramona Robinson, Jennifer Causey and Joanne L. Slavin 38.1 Introduction 443 38.2 Arabinogalactan structure 443 38.3 Safety of arabinogalactan 444 38.4 Physiological effects of AG 445 38.5 Gastrointestinal effects of AG 445 References 450 Part 12: Oligosaccharides 453 39 Non-digestible Oligosaccharides and Polysaccharides: Their Physiological Effects and Health Implications 455 Diederick Meyer and Bryan Tungland 39.1 Introduction 455 39.2 Classes of dietary fibres 455 39.3 Physicochemical characteristics and physiological effects of various fibres 456 39.4 Physicochemical properties and effects on human physiology of selected NDP and NDO 459 39.5 Applications 467 References 468 40 Development and Beneficial Effects of Fructo-oligosaccharides (Neosugar®) 471 Hidemasa Hidaka, Takashi Adachi and Masao Hirayama 40.1 Introduction 471 40.2 Research and development of resistant fructo-oligosaccharides 471 40.3 Useful characteristics obtained through intestinal fermentation 473 40.4 Uses as food ingredients and feedstuffs 476 References 478 41 Fructo-oligosaccharides and Other Fructans: Chemistry, Structure and Nutritional Effects 480 Francis R.J. Bornet 41.1 Chemistry, structure and origin 480 41.2 Methods to measure sc-FOS in food products 483 41.3 Nutritional aspects 483 41.4 Conclusions 490 References 490 42 Galacto-oligosaccharides: Properties and Health Aspects 494 H.C. (Margriet) Schoterman 42.1 Introduction 494 42.2 Properties of galacto-oligosaccacharides 494 42.3 Health aspects of galacto-oligosaccharides 496 42.4 Target groups and applications 499 References 500 43 Polydextrose: Analysis and Physiological Benefits 503 Stuart A.S. Craig 43.1 Introduction 503 43.2 Structure of PDX 505 43.3 Analysis of PDX 505 43.4 Physiological benefits of PDX 506 43.5 Conclusions 507 References 507 44 Fibersol-2: a Soluble, Non-digestible, Starch-derived Dietary Fibre 509 Kazuhiro Ohkuma and Shigeru Wakabayashi 44.1 Introduction 509 44.2 Production method and basic characteristics of Fibersol-2 509 44.3 Safety of Fibersol-2 511 44.4 Internal movement, energy value and physiological functions of Fibersol-2 511 44.5 Maintenance of digestive tract function by products of intestinal fermentation 516 44.6 Food applications of Fibersol-2 518 44.7 Measuring total dietary fibre in foods containing Fibersol-2 520 References 522 Index 525