Kametsel Frumentarious Dietary Fibers as a Functional Ingredient to Prevent Obesity

• Published in: Journal of pharmaceutical sciences and research Vol. 9; no. 5; p. 737
• Main Authors: Tarasenko, Natalia Aleksandrovna, Krasina, Irina Borisovna, Barkhatova, Tatyana Viktorovna, Nikonovich, Yulia Nikolaevna, Tretyakova, Natalya Romanovna
• Format: Journal Article
• Language: English
• Published: Cuddalore Journal of Pharmaceutical Sciences and Research 01-05-2017
• Subjects: Dietary fiber; Food products; Soft drink industry
• ISSN: 0975-1459

To develop new functional products, moisture absorption for frumentarious dietary fibers was studied. The authors researched the possibility to use Kametsel FW 200 dietary fibers preliminarily dissolved in water in the receipt of the shortbread biscuits instead of the fat component. Nutrition plays an important role in physiological needs of the person's body - from his formation to protection from negative impact of external factors. Obesity is a multi-factorial disease that appears as excess accumulation of fat tissue in the organism (not less than 20% of the body weight with men, and 25% with women). Indirect expenses include loss of labor efficiency as a result of missing working days because of the disease [2]. [...]it is urgent to develop medical and preventive food products meant for people who are apt to and suffer from obesity. The results of the research allowed referring dietary fibers to the required components of the diet that have health-promoting properties. Dietary fibers are a complex of routings that form cell walls of plants and consist of cellulose, hemicellulose, lignin and pectin substances and a number of other water-soluble polysaccharides. In the pastry emulsion, dough and other semi-finished products substances of dietary fibers, especially solvable, show certain technological effects: ? They increase the content of moisture in dough and ready products due to moisture holding properties, and thereby maintain the freshness of baked products during a longer period of time; ? They have an impact on the rheological properties of dough and ready product. [...]adding dietary...