The market for functional foods has increased considerably in recent years because of scientific studies confirming the relationship between food and health. Many of the health benefits mentioned in the literature are attributed to dietary fiber due to their fermentation by gut microbiota and short-chain fatty acid (SCFA) production. There have been many reports about the addition of dietary fiber to food products, including baked goods, confectionary, dairy, soups, and beverages. This chapter focuses on applications of dietary fiber in food products and specifically beverages and non-dairy products, including carbonates, juices, nectars, flavored waters, and powdered drinks. Dietary fiber includes a mixture of oligosaccharides and polysaccharides such as cellulose, hemicelluloses, gums, resistant starch, inulin, and other non-carbohydrate components (polyphenols, waxes, saponins, cutin, and phytates). Dietary fiber is essential, particularly when beverages are the only food source, for example in infant and enteral feeding, and the intestinal microbiota is important in health and disease.

Additional Metadata
Keywords dietary fiber, fiber-enriched functional beverages, intestinal microbiota, inulin, oligosaccharides, polysaccharides, short-chain fatty acid
Persistent URL dx.doi.org/10.1002/9781119138105.ch3
Citation
Gunenc, A. (Aynur), Hosseinian, F, & Oomah, B.D. (B. Dave). (2016). Dietary Fiber-Enriched Functional Beverages in the Market. In Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut (pp. 45–75). doi:10.1002/9781119138105.ch3


Additional Files
cover.jpg Cover Image , 19kb