Consumers' desire for low-calorie and healthful foods has created a need for innovative dietary fibre preparations and their inclusion into new and classic food products. However, generating functional food items that meet sensory expectations while also providing the anticipated health benefits is difficult and needs novel ideas and careful attention throughout the production process. The source of dietary fibre, as well as the kind and degree of processing used in fibre production, are frequently important determinants impacting its physiological functioning.
A new product like a low calorie fruit gel in which the sugar content is low has to be manufactured by controlling the sensory and textural perception of the Low Calorie Food Product. The physiological advantages of β-glucans are connected not only to their quantity but also to their viscosity-building characteristics due to their high molecular weight. Because β-glucans are quickly destroyed by β-glucans, care must be taken during the manufacture of β-glucans fibre to select sound barley or to inactivate the natural enzymes in grain by proper treatments. Changes in the molecular weight of β-glucans can also occur during bread manufacturing procedures such as mixing and fermentation; thus, keeping these phases as brief as possible and preventing the introduction of β-glucans activity from other components used in the bread formulas are also required.
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