Pada beberapa dekade terakhir, para ilmuwan telah melakukan penelitian terhadap serat makanan (dietary fiber) yang memeiliki banyak manfaaat kesehatan. Serat pangan merupakan karbohidrat analog  yang tahan terhadap enzim pencernaan dalam usus, serta terfermentasi dengan lengkap atau parsial. Beberapa penelitian telah mengevaluasi manfaat dari serat pangan, diantaranya berperan dalam pencegahan konstipasi dan dalam mengendalikan kadar glukosa serta lipid darah. Sifat fisikokimia dari serat makanan sangat mempengaruhi efek fisiologisa dan teknologi fungsionalitas. Kandungan serat pangan dari berbagai sumber makanan, diantaranya adalah biji-bijian, kacang-kacangan, sayuran dan buah.


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