We all know how important fibre is as a dietary ingredient Now, besides oat bran, dates, fenugreek, purslane and sweet potato greens are adding their names to the list of dietary fibre-providing edible items.
Several scientists and business leaders recently convened to discuss novel sources and functions of dietary fibre at the Institute of Food Technologists’ Annual Meeting and Food Expo in New Orleans.
"These sources create great opportunities for the food industry," said Cal Kelly, president of Emerald Seed Products in Saskatchewan, Canada, where his company cultivates and processes legumes and fenugreeks for fibre.
"Consumers are aware that fibre is good for us and that we need to eat more of it," Kelly added.
Fibre helps to regulate appetite by creating a feeling of satiety. It enhances intestinal health and modulates blood sugar. In addition, fibre reduces low density lipoprotein and increases high-density lipoprotein (the good cholesterol). Fibre has roles in adding texture to food, providing low stabilization and replacing fats.
In the United Arab Emirates, where dates are a major component of individual diets, the fruit’s fibre is having a favourable role in baked goods, so date cultivation is encouraged.
By reducing flour and replacing it with date fibre by 10 to 30 percent, breads, cookies and muffins have become as tasty as their flour counterparts but healthier.
However, with more date fibre, the volume of a loaf of bread shrunk too much, said Isameldin Hashim, Ph.D.