LAPSE:2021.0712
Published Article
LAPSE:2021.0712
Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs
Róbert Nagy, Endre Máthé, János Csapó, Péter Sipos
September 16, 2021
Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs.
Keywords
dietary fibers, physical food processing, starch, technological properties of carbohydrates
Suggested Citation
Nagy R, Máthé E, Csapó J, Sipos P. Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs. (2021). LAPSE:2021.0712
Author Affiliations
Nagy R: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Nutrition, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary [ORCID]
Máthé E: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Nutrition, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Csapó J: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary; Department of Food Science, Faculty of Miercurea Ciuc, SAPIENTIA Hungarian Uni
Sipos P: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Nutrition, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary [ORCID]
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010017
Year
2020
Publication Date
2020-12-23
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr9010017, Publication Type: Review
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LAPSE:2021.0712
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doi:10.3390/pr9010017
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Sep 16, 2021
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CC BY 4.0
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Sep 16, 2021
 
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Sep 16, 2021
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Original Submitter
Calvin Tsay
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