You may often hear soy dietary fiber in health programs, but you may not know soy dietary fiber very well. Today, we will introduce the soybean dietary fiber thoroughly to see what’s its value.
Soybean dietary fiber is a kind of physiologically active substance with potential application value. It mainly refers to the general term of high-molecular sugars in soybeans that cannot be digested by human digestive enzymes, including cellulose, pectin, xylem, and mannose, etc.
Although dietary fiber cannot provide any nutrients to the human body, it can safely regulate the human blood sugar level, prevent constipation, and increase satiety.
At the same time, it has the physiological functions of preventing obesity, promoting the proliferation of bifidobacterial and aerobic bacteria, enhancing the function of macrophages, and improving disease resistance.
Therefore, the medical and nutrition circles recognize that dietary fiber is the "seventh most important nutrient". In addition, soybean dietary fiber also has the characteristics of rich nutrition, unique flavor, safe and convenient eating, etc., and it is the leader in dietary fiber.
Having said that, we must popularize the concept of dietary fiber for you. The term Dietary Fiber did not appear in nutrition before 1970. Later, according to the definition of "GBZ 21922-2008 Basic Terms of Food Nutrition", dietary fiber refers to a polymer of naturally occurring, extracted or synthesized carbohydrates in plants, which cannot be digested and absorbed by the human small intestine and has health significance to the human body, including cellulose, hemicellulose, pectin, inulin, and other dietary fiber monomer components.
Dietary fiber is indispensable for a healthy diet, and fiber plays an important role in keeping the digestive system healthy. At the same time, adequate fiber intake can also prevent cardiovascular disease, cancer, diabetes, and other diseases. Fiber can clean the digestive wall and enhance digestion. Fiber can also dilute and accelerate the removal of carcinogens and toxic substances in food, protect the fragile digestive tract and prevent colon cancer. Fiber can slow down digestion and quickly excrete cholesterol, so blood sugar and cholesterol in the blood can be controlled at the optimal level.
At present, soybean dietary fiber is mainly extracted from Okaro, which is also a new way of comprehensive utilization of soybeans.
Okaro, as a by-product in the production of soybean products, has been used only as a feed for a long time. With the development of food science, people have a new understanding of it from the perspective of nutrition. Okaro (dry basis) contains 20% protein, 53.3% carbohydrates, 3.3% fat, and also contains calcium, iron and other minerals. After a series of production processes, the Okara is transformed into soybean dietary fiber to provide further nutritional value.
The processed soybean dietary fiber can enhance the structure of the dough and can significantly improve the taste and color of the pasta. Soybean dietary fiber is added to Canada pasta, which not only enhances the taste experience, but also is a healthy choice.