Table 1.

Examples of typical applications of dietary fibre.

Source of Dietary Fibre	Application	Properties			References
		Nutritional	Physicochemical	Technological
Orange byproducts (peel, pulp, and seeds)	Fat Replacer (70% fat reduction in ice cream production)	Source of phenolic compounds and carotenoids	Good water holding capacity	70% fat reduction	[69]
		Reduced caloric value	Good oil holding capacity	Bitter aftertaste
Orange peel	Development of jelly products	Cholesterol and glucose adsorption capacity	Good water holding capacity	Elevated thermal stability	[81]
			Good oil holding capacity	Improved chewiness, texture, and gumminess
Pineapple core	Oil replacer and volume enhancer in baking products	Reduced caloric value	Good water holding capacity	Increased yield capacity	[82]
	Texture enhancer in beef burgers			Prolonged shelf life
				Texture enhancer
Chia seed mucilage, Psyllium husk and Konjac glucomannan	Fat replacer in hazelnut spread	Reduced caloric value	-	Total fat replacer	[83]
	(Spray dried microparticles technique)	High dietary fibre content		Enhancement in brightness
Soybean husk	Fat and phosphate replacer in Frankfurter sausages	Increased calcium content	Good water holding capacity		[84]
		Antioxidant capacity	Decrease in hardening during storage
		Source of phenolic compounds
Seaweed dietary fibre	Phosphate replacer in Frankfurter sausages	Phosphate replacer	Good water holding capacity	Texture enhancer	[85]
			Good oil holding capacity	Emulsion stability enhancer
				Retarded lipid oxidation
Wine grape pomace	Enhanced storability of yogurt and salad dressing	Source of phenolic compounds	Retarded lipid oxidation	-	[86]
		High antioxidant dietary fibre content
Mango peel	Macaroni	Source of phenolic compounds	-	Increased firmness	[87]
		High antioxidant dietary fibre content