Most of us could use a little more fiber in our diet, and it will soon be easier to add it without compromising the appeal of the recipe.
Scientists at Australia’s RMIT University have developed a starchy product that can be added to food without affecting its taste, color or texture.
It’s called FiberX, and it’s made from native starches like wheat, corn, and cassava. Like real fiber, it resists digestion in the human gut, and the microbes in the colon ferment it to improve digestion.
The team behind FiberX say it can be added to low-fiber foods like pies and pizzas for added health benefits, as well as low-calorie or low-calorie foods. glycemic index (how quickly food raises the level of glucose, this is important for sick people diabetes). Can also be made gluten-free.
“We can now add extra fiber to foods like white bread and other staples without changing the taste or texture, which has been one of the main problems with commercial fiber supplements until now.” said food technologist Asghar FarahnakiAssociate Professor, RMIT University.
“Even if we add one of our products, it won’t be noticed. It’s like parents hiding vegetables in their children’s food to make it more nutritious.”
Based on taste tests, scientists say they were able to add up to 20 percent more fiber to foods with FiberX before noticing any difference in taste or texture. That’s a lot of money.
To produce FiberX, scientists modified the original structure of starch at the molecular level and tested it to see how it would be stored in the human body’s digestive system with the help of digestive enzymes.
“Once resistant starch goes through this process, it needs a high level of resistance to successfully convert it into dietary fiber.” says food scientist Mahsa Majzoobifrom RMIT University.
At present, about 80% of the original starch can be converted into dietary fiber using this method. The team is now looking for greener, chemical-free ways to apply this transformation before FiberX can be scaled up and mass-produced.
Fiber is a carbohydrate that is not digested in the human intestine and improves the functioning of the digestive system and keeps it healthy. It is known to help prevent obesity Type 2 diabetesand reduces the risk of cardiovascular disease.
But FiberX has benefits beyond its direct health effects, the researchers say: for example, vast amounts of waste, a byproduct of plant protein production, can be turned into dry pulse starch, which can then be converted into FiberX.
The research team is working with Microtec Engineering Group to take FiberX out of the lab and into a real product at a competitive price, but there are still many steps to take before it can appear in the diet.
Natural fiber plays a huge role As we change our gut microbiome, it is important to evaluate the effect of this altered starch on the microbes that live inside us.
A recent review by the same team Edible hydrocolloid Various techniques for modifying starch from cassava have been evaluated and reports of multiple health benefits of more resistant forms of cassava starch have been found.
“This new technology means we can increase our intake of dietary fiber and get our recommended daily intake while eating less food, which is beneficial for weight management and diabetes management.” said Farahnaki.