Abstract:This study primarily focused on the structure classification and modification methods of insoluble dietary fiber（IDF） and examined the effect of modified IDF on food quality. In terms of structure classification， IDF mainly includes cellulose， hemicellulose， lignin， and chitin. Modification methods encompass physical， chemical， biological， and combined approaches. These diverse modification methods altered IDF's structure and properties， consequently impacting various aspects of food quality. Modified IDF could enhance the water retention of the food， reduce lipid absorption， and improve the texture and taste. Future research was expected to further investigate the effect of different modification methods on IDF， explore the potential applications of modified IDF in various types of food， and assess the impact of modified IDF on human health. This research aimed to provide valuable insights into the food industry and the field of nutrition.