Fortification of Dietary Fiber Ingriedents in Meat Application: A Review
S. A. Sofi, Jagmohan Singh, Shafiya Rafiq, Rafia Rashid
International Journal of Biochemistry Research & Review · pp. 1–14 · Published 16 Oct 2017
10.9734/IJBCRR/2017/36561Abstract
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.
Cited by 20
Vladimir I. Pilipenko, Irina B. Perova, Alla A. Kochetkova · Terapevticheskii arkhiv · 2023
· Advances in Food and Nutrition Research · 2022
Galina Gurinovich, Irina Patrakova, Sergey Seregin · Foods and Raw Materials · 2020
S. R. Ahmad, B. D. Sharma, A. Irshad · Journal of Food Processing and Preservation · 2020
Mira Serikkyzy, Gulzira Jumabekova, Ainur Zheldybayeva · Saudi Journal of Biological Sciences · 2022
Anila Wilson, T Anukiruthika, J.A Moses · Journal of Culinary Science & Technology · 2021
Amal N. Al-Kuraieef, Amal H. Alshawi, Amnah M. A. Alsuhaibani · Journal of Food Quality · 2019
Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo · Carbohydrate Polymers · 2022
Weiwei He, Qian Li, Xin Wang · Journal of Agricultural and Food Chemistry · 2025
Daniel Ananey-Obiri, Reza Tahergorabi · Current Topics on Superfoods · 2018
Related research
- Herbal Approach towards the Cure of Diabetes Mellitus— A Review — shares topic coverage
- Hematological Indices in Alloxan-Induced Diabetic Rats: Effect of Supplementation with the Antioxidant Dimethyl Sulfoxide — shares topic coverage
- Analysis of Risk Factors among Diabetic Patients Visiting Diabetic Research Clinic at Nishtar Hospital Multan-Pakistan — shares topic coverage
- Prevalence of Hypertension among Diabetic Patients in Benghazi: A Study of Associated Factors — shares topic coverage
- Visfatin Level in Diabetic and Non-diabetic Chronic Kidney Diseases — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
20
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.