What Is Viscosity Of Dietary Fiber?

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Some soluble dietary fiber, such as pectin, gums, psyllium, and β-glucan may form viscous solutions when interact with aqueous phase. Viscosity or gel-formation is associated with the ability of dietary fiber to absorb water, which results in the formation of gelatinous mass. This increase in volume and viscosity of digesta leads to delay gastric emptying in the stomach, which ultimately can enhance satiety. This enhanced viscosity also reduces the emulsification of dietary lipids in the acid medium of the stomach, which results in lower extent of lipid assimilation. Viscosity caused by the action dietary fiber can resist the effects of GI motility in the lumen of small intestine. The chemical structure of a dietary fiber component and its interaction with other macromolecules are responsible for the viscosity. Volume occupied by the dietary fiber components are generally characterized by its intrinsic viscosity (Dikeman and Fahey, 2006). This viscosity property of the dietary…show more content…
The rate of fermentation of dietary fibers is directly related to surface area of the fiber, which is in direct contact with bacteria (Cherbut, 1995). Wheat bran with coarser particle size is more effective in regulating transit time as compared to wheat bran with fine particle size. Dietary fiber components reduce the intestinal transit time, which is beneficial in terms of protection of colon from the extended exposure to cytotoxic substances, which may be harmful for human health. Particle size of dietary fiber depends on processing treatments on the fiber product. Mechanical treatment, such as grinding, as well as chewing reduces the particle size of the dietary fiber. Approximate complete disintegration of the particles can be achieved by degradation of the fiber matrix by colonic

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