The DOI matches its Crossref record; 88 of the 88 references it cites were found in a registry or an index.
The effects of dietary fibre addition on the quality of common cereal products
Open accessAbstract
Abstract Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity epidemic throughout the world. Recently the food industry has investigated ways of improving the overall nutritional balance of carbohydrate rich foods and focused on increasing their dietary fibre (DF) contents at the expense of readily digestible carbohydrates. It is well documented that dietary fibre is involved in disease prevention and enhanced health of consumers. Moreover, the food industry can take advantage of the physicochemical properties of fibre to improve the viscosity, texture, sensory characteristics and shelf-life of their products. The focus of this review paper is on the influence of DFs (inulin, fructo-oligofructose, β-glucans, arabinoxylans and resistant starch) supplementation on the quality and nutritional aspects of common foods containing cereals- pasta, bread, muffins/cakes and extruded snacks. This review reports on the evidence regarding fibre enrichment of cereal foods and looks at the advances and future trends in enriched dietary fibre cereal products.
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Cites
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Resistant starch as functional ingredient: A review
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Influence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866
Introducing inulin-type fructans
Roberfroid, M. B. (2005) · British Journal of Nutrition · doi:10.1079/bjn20041350 · Cited by 793
Effect of the addition of different fibres on wheat dough performance and bread quality
Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00135-8 · Cited by 692
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Agro-industrial potential of exotic fruit byproducts as a source of food additives
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Cited by
Bifidobacteria exhibit social behavior through carbohydrate resource sharing in the gut
Milani, C., Lugli, G. A., Duranti, S., Turroni, F., Mancabelli, L., Ferrario, C., Mangifesta, M., Hevia, A., Viappiani, A., Scholz, M., et al. (2015) · Scientific Reports · doi:10.1038/srep15782 · Cited by 284
Functional foods based on extracts or compounds derived from mushrooms
Reis, F. S., Martins, A., Vasconcelos, M. H., Morales, P., & Ferreira, I. C. F. R. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.05.010 · Cited by 267
Metadata
- Authors
- Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2013-09
- Volume
- 58
- Issue
- 2
- Pages
- 216-227
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W1969591961
- Cited by
- 270
- References
- 88
- FWCI
- 16.00
- Type
- journal article
- Language
- en
- Open access
- green
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
