The article evaluates the effect of binders as functional ingredient in meat products and their physiological role in human health. Fibers are naturally occurring compounds present in variety of vegetables, fruits, cereal flours etc in abundance, and act through their solubility, viscosity, gel forming ability, water-binding capacity, oil adsorption capacity, ferment ability, and mineral and organic molecule binding capacity which affect product quality and characteristics. Beside these, high-fiber intake tends to reduce risk of colon cancer, obesity, cardiovascular diseases, and several other disorders. Moreover, based on their physiochemical properties, many fibers can help to improve colour, texture and sensorial characteristics instead of nutritional benefits. Fiber inclusions could help in diminution of calorie content in foods.
Prof. Dr. Bilal BİLGİN