High-Fiber Ingredients
Pages 63-72
DOI: https://doi.org/10.1094/1891127233.004
ISBN: 1-891127-23-3
Abstract
Topics Covered
- Beverages
- Adjustments for Insoluble Fibers
- Effects of High-Fiber Ingredients
- Choosing High-Fiber Ingredients
- Dairy Applications
- Cheese
- Yogurt and Pudding Products
- Ice Cream and Frozen Desserts
- Troubleshooting
Introduction to Chapter
While foods such as breads, breakfast cereals, fruits, and vegetables are commonly thought of as sources rich in fiber, beverages can also be sources for fiber in the diet. Nutritional beverages have made a significant impact on the market worldwide. Beverages formulated to improve the health of the consumer are very popular in Japan, Europe, and the United States. Teas, shakes or “smoothies,” complete meal or meal-replacement diet drinks, and fruit beverages are just a few examples in which ingredients such as vitamins, herbs, minerals, and antioxidants, as well as fibers, are incorporated in order to deliver a more healthful beverage.
Although ingredients containing soluble fiber (e.g., pectin, gum arabic, and inulin) are more prevalent in beverage formulations due to their ability to easily disperse in water, insoluble fibers may also be used. However, manipulations in the processing of the high-fiber ingredient and/or formulation may be necessary. Therefore, for powdered drink mixes where the consumer is responsible for the final preparation by adding water or other liquid, insoluble fibers may not be the most desirable, or additional preparation instructions may be necessary.
