Influence of dietary fibers and particle size distribution on food rheology
This chapter deals with the rheology of dietary fiber (DF) suspensions and how their microstructural properties influence them. The DFs obtained from selected vegetables, namely, tomato, apple, carrot, potato, parsnip, and yacon are reported. The amount and composition of the soluble/insoluble fiber have been measured for each type of fiber. For the insoluble part, the microstructural properties s
