Inulin in food products: prebiotic and functional ingredient

Inulin in food products: prebiotic and functional ingredient Purpose – The purpose of this paper is to explore the variety of food in which it has been applied as a prebiotic and functional ingredient, the concentrations used there in, the tests that have been conducted on these fortified foods and briefly reviews the history and characteristics of inulin. Design/methodology/approach – The review included articles from 1999-2013. The papers which reported inulin concentrations used, the purpose of the application and tests on final product, were mainly selected. Articles were collected in electronic databases such as Elsevier-Science Direct, Emerald, Springer Link, Wiley and Redalyc. Findings – The interaction inulin-food with different food matrices is complex, and is not always technologically favorable for the product. Moreover, additional to evaluations of sensory, physicochemical and rheological characteristics, it is essential to carry out measurements in the food, of such characteristics as prebiotic content, and prebiotic activity in vivo and in vitro , and assess potential adverse reactions in order to define suitable doses of consumption. Originality/value – The paper highlights the importance of conducting in vitro and in vivo testing of potential prebiotic inulin-supplemented food in order to define dose that benefit health and do not cause unacceptable gastrointestinal distress. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Loading next page...
 
/lp/emerald-publishing/inulin-in-food-products-prebiotic-and-functional-ingredient-TOxAYmIBnE
Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/BFJ-09-2013-0238
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this paper is to explore the variety of food in which it has been applied as a prebiotic and functional ingredient, the concentrations used there in, the tests that have been conducted on these fortified foods and briefly reviews the history and characteristics of inulin. Design/methodology/approach – The review included articles from 1999-2013. The papers which reported inulin concentrations used, the purpose of the application and tests on final product, were mainly selected. Articles were collected in electronic databases such as Elsevier-Science Direct, Emerald, Springer Link, Wiley and Redalyc. Findings – The interaction inulin-food with different food matrices is complex, and is not always technologically favorable for the product. Moreover, additional to evaluations of sensory, physicochemical and rheological characteristics, it is essential to carry out measurements in the food, of such characteristics as prebiotic content, and prebiotic activity in vivo and in vitro , and assess potential adverse reactions in order to define suitable doses of consumption. Originality/value – The paper highlights the importance of conducting in vitro and in vivo testing of potential prebiotic inulin-supplemented food in order to define dose that benefit health and do not cause unacceptable gastrointestinal distress.

Journal

British Food JournalEmerald Publishing

Published: Jan 5, 2015

There are no references for this article.

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off