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Crit Rev Food Sci Nutr. 2006;46(8):649-63.

Viscosity as related to dietary fiber: a review.

Author information

1
Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.

Abstract

Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosity is not an issue regards insoluble dietary fibers. Viscous fibers have been credited for beneficial physiological responses in human, animal, and animal-alternative in vitro models. The following article provides a review of viscosity as related to dietary fiber including definitions and instrumentation, factors affecting viscosity of solutions, and effects of viscous polysaccharides on glycemic response, blood lipid attenuation, intestinal enzymatic activity, digestibility, and laxation.

PMID:
17092830
DOI:
10.1080/10408390500511862
[Indexed for MEDLINE]

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