FOOD20003 Lecture Notes - Lecture 4: Dietary Fiber, Digestive Enzyme, Plant Cell

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

Aim: to familiarise students with the different types of fibres and they general properties. To introduce students to the governing authorities for dietary fibres and role of dietary fibres in health. Know the regulatory roles of fsanz, aoac & aacc in relation to fibres. Describe fibres according their properties (solubility, viscosity, fermentability) Know the general composition of plant cell wall. Know the descriptive structure and general property of fibres. "dietary fibre is that fraction of the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine" Food regulation, safe standard, analysis standard and labelling. Association of the official analytical chemist, usa (aoac) Plant carbohydrates that are resistant to mammalian digestive enzymes. Food residue remaining after removal of lipid, protein and starch. Plant and non-plant fibres added to food formulation.