Dietary fiber, also known as roughage, is the percentage of plant-based foods that human digestive enzymes cannot completely break down. Dietary fibers have a wide range of chemical compositions and can be classified in terms of solubility, viscosity, and fermentability, all of which influence how fibres are processed in the body.
Intensifying the product's applications in the food and beverage segment, as well as some of the product's functional features, will help the Dietary Fiber Market grow even more. Dietary fibre is generally produced from plant material and is made up of complex, non-starch polysaccharides and lignin, which are indigestible un the small intestine because mammals lack enzymes capable of hydrolyzing them into monomers. As a result, these molecules reach the colon in good shape, where they can be fermented by the colon bacteria. Certain thermal, chemical, and mechanical treatments can alter the physiochemical properties of fibers, improving their usefulness and presenting chances for development.
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