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
Related Articles
- EP ID EP317075
- DOI 10.9734/IJBCRR/2017/36561
- Views 101
- Downloads 0
Evaluation of the Analgesic Activity of the Aqueous and Hydroethanolic Extract from Crinum scillifolium Bulbs (Amaryllidaceae)
Aims: Crinum scillifolium is a plant in the family Amaryllidaceae. The present study aimed to evaluate a possible analgesic activity of an aqueous and hydroethanolic extract of Crinum scillifolium bulbs. Study Design: T...
Blood Gases, Plasma Ammonia Levels and Urine Analysis; a Potential for Early Detection of Some Inborn Errors of Metabolism
Aims: Inborn errors of metabolism (IEM) constitute a group of inherited disorders that cause significant morbidity and mortality. This diverse group of diseases present with different clinical manifestations that make th...
Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic
Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. The aim of this study is to...
Serum Glucose, Lipid Profile and Oxidative Stress Markers of Salt-induced Metabolic Syndrome Rats Administered Antioxidant Rich Nutraceutical
Metabolic syndrome is indeed a high risk condition involving obesity, dyslipidemia, hypertension and diabetes mellitus. The study aim to formulate an antioxidant rich nutraceutical from locally available foodstuff (onion...
Inhibitory Activity of Ethanol Extract of Manihot esculenta on Mitochondrial Membrane Permeability Transition Pore and Caspase 3 in Type 2 Diabetes Mellitus
The modulatory effect of different concentrations of ethanol extract of matured leaves of M. esculenta, Crantz at 200, 600, 1000 and 1400 µg/ml was investigated in vitro on mitochondrial membrane permeability transition...