出版社：Pakistan Society of Food Scientists and Technologists
摘要：Inulin is a polyfructans which is widely used as prebiotic, sugar replacer, fat replacer and texture modifier. It is a significant ingredient used in food industry by virtue of its diversified nutritional and functional properties. Inulin, cellulose, starch, pectin, carrageenan and xanthan gum are of great attention because of their nutritional and tecchnological properties. The inulin concentration enhances product texture; at high concentration inulin can alter the texture profile of products because of its physico -chemical significance. Inulin may also significantly affect the sensory attributes of many products. The physico-chemical significance of inulin is associated with its degree of polymerization. The short chain fraction of inulin possess more solubility and also contain much more sweetness than the long chain oligosaccharides. It can improve the mouth feel due to its properties which directly relate with those of other sugars. In correlation with the existing increase in obesity food industry is req uired to produce such food products which have pleasant taste with less caloric values. The development of such product is feasible through reducing the sugar or fat content. The decrease in fat content of food not only alters formation and texture but also modifies the relation among various constituents of the foodstuff. The addition of inulin increases the total solids in the fermented liquid dairy products and also enhances its acidity. The supplementation of inulin in dairy foods modifies its structure and composition as well as the probable relation amo ng co mponents, giving rise to perceptible changes in flavor, color and particularly in texture.
