2. # KNOWING FIBRE #
Carbohydrate that body cannot digest , it cannot be broken down into sugars
Soluble fibre Insoluble fibre
• Known for benefits on
serum lipids, lowering
cholesterol and glucose
levels.
• Popularly known for its
laxation effect.
Helps food to move
through our digestive
system.
1. Cellulose
2. Hemicellulose
3. Lignin
4. Resistant starch
5. xanthan

3.  Sources of
insoluble fibres

 Bran : Wheat bran and oat bran have the most insoluble fibre.
 Beans : kidney beans best source.
 Breads and Cereals : Whole grain breads, rye wafers and popcorn
all provide at least two grams of insoluble fibre per serving.
 Cocoa Powder :
 Nuts and Seeds :
 Vegetables : potatoes, broccoli, corn
 Fruits : Blackberries, Apples, pears, plums and strawberries.
Age (years)
Women
(grams a day)
Men (grams
a day)
1–3 19 19
4–8 25 25
9–13 26 31
14–18 26 38
19–50 25 38
51 and older 21 30
Pregnant, age 19 and older 28
Breast-feeding, age 19 and
older
29

4. EXTRACTION OF FIBRE FROM CEREALS
Cereals
cleaners
Steeping
Milling
Germ
Separator
Grinding Mill
Washing
Screens
Fiber

5.  Fibre components of interest :
Cellulose
• linear chain of β(1→4) linked glucose monomers
and is the structural component of cell walls in
green plants and vegetables
• water insoluble and inert to digestive enzymes in
the small intestine.
• intra and intermolecular non covalent hydrogen
bonds, make cellulose insoluble in water.
• can go through microbial fermentation to a
certain degree in the large intestine in turn
producing SCFA.
• Cellulose helps to nourish the blood vessels so it is beneficial for veins, colitis , ,
,constipation and haemorrhoids.
• It has ability to get rid of carcinogenic substances in colon and increases fecal weight.
• Sources of cellulose: Wheat bran, beets, peas, broccoli, carrots, lima beans, pears,
apples, Brazil nuts, whole grains and green beans.

6. Resistant starch
• Any starch not digested in the small intestine is resistant starch.
• Resistant starches from high amylose corn indicates benefits in intestinal/colonic health
as well as metabolic benefits in glycemic management, satiety and hunger and eye
health.
Type 1 is found in grains, seeds and
legumes and resists digestion because
it is bound within the fibrous cell walls.
Type 2 is found in some starchy foods,
including raw potatoes and green
(unripe) bananas
Type 3 is formed when certain starchy
foods, including potatoes and rice, are
cooked and then cooled.The cooling
turns some of the digestible starches
into resistant starches via a process
called retrogradation.
Type 4 is man-made and formed via a
chemical process.
4 Types of resistant
starch

7. Hemicellulose
• Non digestible and complex carbohydrate.
• Hemicellulose has a remarkable ability to retain water.
• recommended for weight loss, colon cancer , constipation and for removing cancer
causing substances which can inhabit the bowel.
• Sources of hemicellulose: Psyllium seeds, oat ,bran, apples, pears, bananas, beans, corn,
cabbage, whole grains, peppers, and green vegetables.
Lignin
• Lignin is a non- carbohydrate cell wall material that is made up of chemical polymers and
aromatic alcohols
• It inhibits cell wall digestion by intestinal bacteria.
• It helps in lowering blood serum cholesterol level.
• Lignin is recommended for anyone with diabetes, breast cancer or colon cancer  it helps
in inhibiting the action of estrogen.
• Sources of lignin: Flax seed, wheat , potatoes, apples, cabbage, peaches, tomatoes,
strawberries, Brazil nuts, carrots, peas and green beans.

8. GENERAL MECHANISM OF ACTION FOR BENEFITS OF FIBRE
Bulking fibres like cellulose
and many carbohydrates
reach large intestine and
contributes to numerous
health benefits easy
excretion , prevents
constipation.
Viscosity delays digestion
of lipids and
carbohydrates delayed
stomach emptying,
satiety.
• Some fibres are fermented by bacteria in large intestine.The short chain
fatty acids (SCFAs) produced by fermentation maintains are key for colon
health and metabolism benefits.  increased immunity, insulin sensitivity,
fat burning, increased satiety and increased minerals bioavailability.
• Insoluble fibres are minimally fermented but may induce bulking and
viscosity mechanism effectively.

9. Insoluble fibre materials provide benefits beyond traditional fibre concepts of
basic digestive health.These includes CVD, Immune system support, antioxidant
effect, weight management and satiety.
• It is a condition that is characterized by inflammation
and infection of pouches in the intestinal walls.
• Development of diverticular disease is normally
associated with a low-fibre diet.
• Fibre softens and adds bulk to stools, helping them pass
more easily through the colon
• It also reduces pressure in the digestive tract.
Recommendation
of diet 

10. • fibre is important for normal laxation  primarily to the ability of
fibre to increase stool weight.
• The increased weight is due to the physical presence of the fibre,
water held by the fibre, and increased bacterial mass from
fermentation.
• Larger and softer stools increase the ease of defecation and reduce
transit time through the intestinal tract, which may help to prevent
or relieve constipation.
• water retaining quality of insoluble fibre permits some of the
moisture to be retained in the stool while it is being formed.This
gives the stool volume and weight.
• Wheat bran is the most effective insoluble fibre when it comes to
fecal bulking.

11. Fibre Increase in grams
Wheat 5.4 g
Fruits andVegetables 4.7 g
Psyllium 4.0 g
Cellulose 3.5 g
Oats 3.4 g
Corn 3.3 g
Legumes 2.2 g
Pectin 1.2 g

12. • a strong inverse relationship between insoluble fibre and the risk of type two diabetes.
Food pyramid of diabetics
• consuming fibre has the potential to attenuate glucose
absorption rate, prevent weight gain, and increase the load
of beneficial nutrients and antioxidants in diet.
• It increases the passage rate of foodstuff through the GI
tract thus resulting in a decreased absorption rate.
Mechanism of action
• First, an accelerated secretion of glucose-dependent
insulintropic polypeptide (GIP) was observed directly after
the ingestion of an insoluble fibre .GIP is an incretin
hormone which stimulates postprandial insulin release.
• Second, insoluble fibre can result in a reduced appetite and food intake.This may lead to a
decreased caloric intake and BMI.
• Third, short chain fatty acids, via fermentation, have been shown to reduce postprandial
glucose response

13. Greater satiation may be a product of the increased time
required to chew certain fibre-rich foods.
• Increased time chewing promotes saliva and gastric acid
production, which may increase gastric distention.
• Slow, steady post-prandial glucose and insulin responses are sometimes correlated with
satiation and satiety.
• signals of satiation induced is related to bulking effects of dietary fibre as well as
viscosity-producing effects of certain fibres may enhance satiety .

14. • fibres may also play a role in improving immune function via production of SCFAs.
• SCFA stimulate production ofT helper cells, antibodies, leukocytes, cytokines, and lymph.
• The three most abundant SCFAs are acetate, propionate, and butyrate
• butyrate is considered the most beneficial in terms of colonic health and is the preferred
energy source for colonic epithelial cells, and promotes normal cell differentiation and
proliferation  reduce the risk of haemorrhoids and colon cancer.
• SCFAs act to lower colonic pH, which can inhibit growth of potential pathogens and
promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli.

15. FIBRE AS FUNCTIONAL FOOD
• Fibre supplements are usually made from “functional” fibers, which is fiber that is isolated
or extracted from plants or animals, with health benefits in humans.They come in a wide
variety of forms and flavours -- from powders, oils, and wafers to capsules and chewable
tablets .
 consumer comfort with the taste of added fibre in
products is increasing.
 consumers are actively reading food labels
specifically for fibre
 consumers are becoming more informed about the
foods they eat.
New Product Developments
 Using new fibre sources, or increasing fibre levels in
foods, must not come at the expense of taste, colour,
aroma or mouth feel.
 Along these lines, companies are moving toward
developing “invisible fibre” that food and beverage
manufacturers can easily add into their recipes
without much reformulation.
reason for the increasing trend 

16.  using functional cellulose in bakery products to increase specific volume and improve the
sponginess of chemically leavened items  new horizon to food scientists
 at low levels fibres are used as a binder (water and fat), volume enhancer (sweet baked
goods), rheological modifier (sauces), fat reducer (fried foods).
• A potential high-growth niche is bran-enriched products
 Cereal-based brans are high in dietary fibre and represent a natural
source.
 Many cereal grain-based products offer opportunities for bran
fortification, including crackers, tortillas, baked snacks, pasta and sweet
goods.
• Consumers will become more enlightened about the many
functional effects of fibres as a result of heavy marketing of benefits
to consumers.
• Products with ‘added fibre’ claim are also sporting weight control
claim  good demand as we will see a satiety and weight
management boom in the coming years.

17. • if you take too much, they can cause some
uncomfortable side effects and interfere with your
body’s intake of important nutrients.
• Getting too much fiber can cause loose stools,
abdominal discomfort, gas, and bloating.
• resistant starch, and psyllium, have been found to cause
abdominal cramping, bloating, gas, and diarrhoea
• Excess fiber can bind to iron, zinc, calcium, and
magnesium and decrease their absorption
• Psyllium has the potential to reduce absorption of
digoxin,Coumadin, lithium, and carbamazepine.

18.  Designed to decrease fat and calories and increase healthy insoluble fibre in variety of
products --- NESTLE--- patented corn-based ingredient developed at USDA.
To increase the nutritional value of their products and reduce fat
in response to global obesity epidemic.
 Pea Fibre IG , new insoluble fibre comes from inside the dry pea ( pisum sativus ) 
applications well suited are bakery products and meat .
New fibre is wall of cells of pea made of cellulose, hemicellulose
a, lignin and pectin.
Pea fibre IG is sold for food uses by Roquette as fibre – content
booster and its emulsifying and gelling properties.