Dietary Fiber (Psyllium, b-Glucan)

Abstract

The purpose of this article is providing readers basic and newest principles about chemical structures of b-glucan and psyllium and theirconnections with molecular features, rheological behavior, and physiological consequences. Thus, differences and similarities between themappear. This work also shows the impact that functional properties could have for the food industry in the challenge of producing functionalfoods acceptable to the consumers.