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Inulin a Crucial Component in Food Industry: A Review Polysaccharide; Inulin；nutritional and therapeutic ability

2023-04-11

The fermentation of inulin in large intestine result in the growth and improved metabolism of microbiota. Besides, its nutritional and therapeutic ability it imparts various techno-functional and physical properties in food processing industry. In addition, it does evidently instigate techno-functional and physical characteristics in food processing industry. This review article endeavours to explore various investigations done to employ techno-functional properties of inulin to present an extensive recapitulation of related researches in past 10 years.

Polysaccharide Inulin nutritional and therapeutic ability
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Technological functionality of inulin and oligofructose Inulin； Oligofructose； Applications；Properties

2023-04-06

Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of both taste and mouthfeel in a wide range of food applications.

Inulin Oligofructose Applications Properties
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Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable? Probiotic; Prebiotic; Delivery matrix; Product formulation; Host factors; Regulatory

2023-03-23

We provide an overview of preclinical and clinical data to examine the degree to which probiotic and prebiotic efficacy may be altered by processing and incorporation into various delivery matrices. We also consider the impact of inter-individual host factors on product efficacy. We further review regulatory positions across the globe on substantiation of prebiotic and probiotic efficacy in the final product format.

Probiotic Prebiotic Delivery matrix Product formulation Host factors Regulatory
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Effect of inulin on dough and biscuit quality produced from different flours Flour quality; Inulin; Dough spreading; Biscuit factor; Biscuit texture; Biscuit colour

2023-03-09

To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness.

Flour quality Inulin Dough spreading Biscuit factor Biscuit texture Biscuit colour
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The emulsification properties of octenyl- and dodecenyl- succinylated inulins Inulin; Alkenyl succinylated inulin; Zeta potential; Oil-in-water emulsions; Emulsification

2023-03-09

The emulsification properties of a series of inulin samples modified using varying amounts of octenyl- and dodecenyl-succinic anhydride have been studied by determining the droplet size as a function of time, temperature and in the presence of electrolyte using laser diffraction. It was found that ~2% modified inulin was required to stabilise 15% w/v medium chain triglyceride emulsions and that the minimum droplet size was achieved when the % hydrophobe content was >8 mol%.

Inulin Alkenyl succinylated inulin Zeta potential Oil-in-water emulsions Emulsification
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