Researchers from the Royal Melbourne Institute of Technology together with the engineering
The FiberX additive is not only homogeneous and tasteless,it is suitable for fortifying low-calorie foods with a low GI (glycemic index) and does not contain gluten. In addition, it can be added to low fiber foods - white bread, cakes, pasta, pizza and sauces - to make them healthier.
Researchers used cutting-edge technologymodifying starch with food-approved materials to create “invisible fiber.” “Our product is not noticeable even after adding. This is similar to how parents hide vegetables in their children’s food to make it more nutritious,” explain the supplement’s authors.
Fiber is a type of carbohydrate thatis not digested in the human intestine and helps improve the health and function of the digestive system. It prevents obesity and type II diabetes, and also reduces risk factors for some cardiovascular diseases.
Increasing fiber content in foodsproducts by 10-20%, while maintaining a pleasant taste and texture - a difficult task for the food industry. Modern foods with added fiber tend to have a tough texture or a “strange” taste.
As part of the study, the authors of the “invisibleFiber" conducted taste tests and texture analysis of bread and cakes with different amounts of added FiberX. It turned out that up to 20% fiber can be added to food while maintaining the original taste and texture of the product.
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