Foods with inulin - functional foods
2001
Golob, T. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a synonym for fructo-oligosaccharides with a degree of polymerization (DP)10. Inulin and oligofructose possess several functional and nutritional properties, which may be used to formulate innovative healthy foods for todayôs consumer. Inulin and oligofructose are not digested in the upper gastrointestinal tract; therefore, they have a reduced caloric value. They do not lead to a rise in serum glucose or stimulate insulin secretion. They stimulate the growth of intestinal bifidobacteria. They improved absorption of calcium. Inulin has a neutral, clean flavour and is used to improve the mouthfeel, stability and acceptability of low fat foods. Oligofructose has a sweet, pleasant flavour, is highly soluble and is used to fortify foods with fiber without contributing any deleterious organoleptic effects, to improve flavour and sweetness of low calorie foods and to improve the texture of fat-reduced foods.
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