Resumen

CANAS ANGEL, Zoraida; RESTREPO MOLINA, Diego Alonso  y  CORTES RODRIGUEZ, Misael. VEGETABLE PRODUCTS AS SOURCE OF DIETARY FIBER IN THE FOOD INDUSTRY: A REVIEW. Rev. Fac. Nac. Agron. Medellín [online]. 2011, vol.64, n.1, pp.6023-6035. ISSN 0304-2847.

During the last years there has been an increasing interest from industry, professionals and the general public about possible uses and benefits of dietary fiber (DF). These functional ingredients have been reported especially by promoting gastrointestinal operation, controlling the intestinal transit of food, constipation, hemorrhoids, the absorption of glucose, cholesterol, satiety, among others. This article is a review of literature published primarily in the last decade as a component of dietary fiber with physiological activity (functional ingredient), with emphasis on plant sources, its functional properties and applicability. The results of the review, identified that there are many sources of dietary fiber currently underutilized and represent a viable alternative to improve the nutrition of the population at low cost.

Palabras clave : Health; bioactive substances; functional ingredients; food fortification.

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