研究了不同添加量的高聚合度菊粉型果聚糖-菊粉和低聚合度菊粉型果聚糖-低聚果糖对含双歧杆菌 BB-12发酵乳品质的影响。基于扩散波光谱学理论（DWS）分析了这两种菊粉型果聚糖发酵乳发酵期微观黏度因子的变化，并测定发酵时间以及贮藏期发酵乳黏度、乳清析出率、滴定酸度、活菌总数与双歧杆菌活菌数。结果表明，菊粉与低聚果糖影响发酵乳的凝胶过程，延长发酵时间，而在贮藏期可减缓活菌数的降低，增加黏度，降低酸度与乳清析出率，从而改善发酵乳的品质。其中菊粉的作用效果优于低聚果糖。

Low-energy-density foods with high satiating power may be useful tools for weight management. Energy density of yogurts can range from 0.4 to 1.8 kcal/g. Energy presented in liquid form can have satiating power. Added fiber can potentiate the satiating properties of low-energy-density liquid yogurts. . The satiating power of low-energy-density yogurt with inulin was comparable to that of high-energydensity yogurt.

This study aims to evaluate the effect of fermented synbiotic soy milk containing Lactobacillus acidophilus, Bifidobacterium lactis, and inulin on a series of hematological and oxidative stress parameters, as well as serum lead levels in rats. And this study demonstrates that administering synbiotic fermented soy milk containing the probiotic Lactobacillus acidophilus and the prebiotic inulin may significantly improve serum lead levels in rats.

The impact of various substitution levels of natural inulin on the rheological, physicochemical and structural properties of frozen dough was evaluated in this study. Natural inulin increased the G′ and G′′ of samples. Natural inulin dough displayed characteristics with increasing the stability of the protein structure, enhancing the interaction of tightly bound water with protein and starch polymers, and more uniform gluten network structure. The freezing and frozen storage processes can lead to dough quality deterioration. Natural inulin could alleviate damage of long-term frozen storage to dough quality, protecting the protein and gluten network structure, reducing the loss of tightly bound water to degree. Generally, various substitution levels of natural inulin had a positive effect on the rheological, physicochemical and structural properties of dough. The 5 g/100 g natural inulin could better alleviate the quality deterioration of frozen dough during frozen storage and improve the quality of frozen dough.

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.