Principally as a storage polysaccharide, inulin is widely distributed in plants and vegetables. It has been proven as a vital prebiotic which is available in more than 30,000 plant species on planet. 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. Both long chain and short chain inulin are broadly used as fat replacer, foam foaming agent, sugar replacer and texture modifier. As a polysaccharide it improves the mouth feel property of processed food. It can be an important functional ingredient in processed 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.
by Zahara Ali Shams | Nikita Wadhawan "Inulin a Crucial Component in Food Industry: A Review"
Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021,
URL: https://www.ijtsrd.com/papers/ijtsrd38768.pdf
internationaljournalsofcomputerscience, callforpapercomputerscience, ugcapprovedjournalsforcomputerscience
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