Fiber Content in Foods
In accordance with the global trend, this time in our country started popping up various health food products labeled with the target consumers from toddlers to the elderly. One of the emerging health food products on the market are foods that contain fiber – which the science of food known as dietary fiber. One of the “message” that often appears in the fibrous food product is its ability to reduce the difficulty defecating, aka constipation (Constipation).
It should not matter fiber consumption should be promoted in our country, because after all we have known sejah first and consume them from various sources, especially vegetables, fruits, and grains. If every day we have been consuming more than 35 grams of fiber, in fact we have no further need. However, the shift in consumption patterns Indonesia is currently underway dramatically, especially those living in urban areas. In keeping with the rhythm of city life people tend to abandon the conventional food products are generally rich in fiber. Opportunity is targeted by the health food manufacturers.
Fiber in the diet (dietary fiber) is not a food group that has similar chemical properties. Although generally classified as complex carbohydrates, but they are actually based on the chemical properties of very heterogeneous. There is a polysaccharide derived from plant cell wall constituent (structural): cellulose, hemicellulose, and pectin. Those that include structural polysaccharides: sap (secreted & reserve gums). Another group is the origin of seaweed polysaccharides (agar, carrageenans and alginates).
The great variety of kinds of dietary fiber it is also hard to define. One of the most widely agreed upon definition is “all oligosaccharides, polysaccharides and their derivatives that can not be converted into components absorbed by the digestive enzymes in the upper gastrointestinal tract (small intestine) man”.
Based on the physical-chemical properties and nutritional benefits, fiber in the diet can be classified into two types: soluble (soluble) and insoluble (insoluble) in water. The soluble fiber tends to mix with water to form a gel network (such as agar-agar) or dense networks. While generally insoluble fiber is hygroscopic: can hold 20 times its weight of water. Fiber from grains (cereals) are generally insoluble. While fiber from vegetables, fruits and nuts tend to be soluble.
Nutritional benefits is one of three (3) the benefits of fiber in food products, in addition to (a) physical-chemical characteristic that is technologically very attractive for the food industry to develop the type and form of new food products, and (b) opening up opportunities utilization of products and fibrous agricultural wastes as food.
Until now, the nutritional benefits of fiber are known to reduce interference constipation (Constipation). Actually, not all types of fibers have a role as a “cure” constipation. Just the kind of insoluble fiber that has “efficacy” reducing the obstruction. Insoluble fiber plays a key role in determining the volume and weight of faeces (stool). Cellulose, a type of insoluble fiber, proven to improve weight faeces role and frequency of defecation (bowel movements); soften and shorten the time feaces “lees” (residue) of food in the gut. All roles are related to the ability to hold water insoluble fiber. Usually an increase in weight of faeces is associated with increased bacterial cell period (in charge of destroying the fiber), fiber residues, and water.
By their very nature, origin fiber grains tend to increase weight faeces, over fiber origin fruits. Similarly, the addition of soluble fiber, such as pectin, the food is not significant impact on changes in the number of bacterial colonies, and residence time of food residues in the gut, because this type of fiber can be digested completely by microorganisms in the human digestive tract.