1. Table 2. Types and and sources of dietary fibres
Features
Sources
Soluble Fibers
Pectin
It is been galacturonic acid, rhamnose, arabinose, the high content of galactose, intermediate laminate and on the primary wall
Whole grains, apple, legumes, cabbage, root vegetables
Gum
Generally are composed monomers of hexose and pentose
Oatmeal, haricot bean, legumes
Mucilages
Compounds which is synthesized in plants that it is contain of glycoprotein
Food additives
Insoluble fibres
Cellulose
It is the main component of cell walls which consisting of glucose monomers
Whole grains, bran, peas, root vegetables, beans family of cruciferous, apple
Hemicelluloses
Primary and secondary the cell walls
Bran, whole grains
Lignin
It is been consist of aromatic alcohols and the components of other cell wall
Vegetables, flour
Whole grains, apple, legumes, cabbage, root vegetables
Oatmeal, haricot bean, legumes
Whole grains, bran, peas, root vegetables, beans family of cruciferous, apple
Filiz Yangilar et al. The Application of Dietary Fibre in Food Industry: Structural Features, Effects on Health and Definition, Obtaining and Analysis of Dietary Fibre: A Review. Journal of Food and Nutrition Research, 2013, Vol. 1, No. 3, doi: /jfnr-1-3-1
© The Author(s) Published by Science and Education Publishing.