Soluble dietary fibre (DF), including β-glucan, guar gum, psyllium and alginate, reduce the absorption rate of glucose after the consumption of a high carbohydrate load through its beneficial viscosity properties. The addition of DF to high carbohydrate liquids and foods has shown significant reductions in postprandial glucose absorption albeit palatability issues at the concentrations required to see the beneficial effect have limited their applications as a functional food ingredient. Changes in the physiochemical properties of the DFs following food processing negatively impacts on DF viscosity and ultimately reduces efficacy. Research is focusing on exploring processing procedures that minimize disruption to these physicochemical properties such as changes to temperature, molecular weight and contact times. Furthermore, the development of novel composite DF blends that draw on individual characteristics is a novel method of utilizing DF as a functional food ingredient for its glycemic lowering ability.

可溶性膳食纤维（DF），包括β-葡聚糖，瓜耳胶，车前草和藻酸盐，由于其有益的粘度特性，在消耗大量碳水化合物后降低了葡萄糖的吸收率。向高碳水化合物的液体和食品中添加DF已显示出餐后葡萄糖吸收的显着降低，尽管在看到有益效果所需的浓度下的适口性问题限制了它们作为功能性食品成分的应用。食品加工后DF的理化特性的变化会对DF粘度产生负面影响，并最终降低功效。研究重点是探索使这些物理化学特性（例如温度，分子量和接触时间变化）的破坏最小化的加工程序。此外，