STRUCTURING OF LOW CALORIE FOOD WITH FRUIT FIBRES

摘要

Before the industrial revolution the main function of food was to provide energy. A diet, especially for those who had to work physically hard and long, had to be rich in fat, available carbohydrates and protein. In the early 1970-ies, studies on the occurrence of diseases in modern civilisation by Trowell et al [1] observed a correlation to a low dietary fibre intake. Since that time, the intake of dietary fibres is no longer regarded as superfluous. By definition, the term dietary fibre summarises a heterogeneous group of organic components of plants, which cannot be digested by human alimentary enzymes and thus remain unabsorbed in the small intestine.