Vol. 10, Special Issue 3 (2021)

Author(s):
R Jayanthi, V Appa Rao, R Narendra Babu and M Boopathy Raja

Abstract:
Functional foods are a modified food or food ingredient that provides a health benefit beyond satisfying traditional nutrient requirements. The development of functional foods are those foods fortified with vitamins and/or minerals such as vitamin C, vitamin E, folic acid, zinc, iron and calcium. Functional foods could help in prevention and/or management of obesity and type 2 diabetes and could involve food products that help management of ‘hunger’ or increase ‘satiety’. The selection of best source of nutrients for the incorporation, inclusion and replacement is very important at the same time to evaluate the optimum level of inclusion of source materials for development of functional meat products is also important. Since the meat and meat products are low in dietary fibre there are many research have been done in the aspect of dietary fibre incorporation, their role and their level in the final products with different sources of dietary fibre. Hence, this article will help on to understand the functional meat products in detailed with dietary fibre enrichment.