Beyza ÖZPALAS, Emir Ayşe ÖZER
There is a increasing trends among consumers towards more healthy food and wholesome nutrition. This led to make food as medicine has produced a demand for foods with health advantages also known as functional foods. Modern lifestyles and it results changing dietary pattern have caused the rising many disease such as obesity, cancer, coronary heart disease and type 2 diabetes. Consumers, nowadays, view foods both as a medium for safety and as a mean of disease control and prohibition. Recently, using of dietary fibre in functional foods has been improving due to revealing of health advantages, low in calories, fat and cholesterol. Dietary fibres can be used as a food additives in different functional foods such as drinks, meat products and bakery. Dietary fibres are also used as functional ingredients to develop structural and physical properties of viscosity, oil holding capacity, shelf life, texture and sensory characteristics in foods. Different types of dietary fibres have different chemical composition and structure, also correspondingly are varying technological and nutritional interest. While many researches shows that dietary fibres have nutrional benefits, the results rely on the pyhsical characteristic of dietary fibres and technological properties. This study shows the recent developments in the application and functions of dietary fibres in different food products.

Anahtar Kelimeler: Functional Foods, Dietary Fibre, Nutrition