Introduction to Inulin as Prebiotic and Functional Food

Introduction to Inulin as Prebiotic and Functional Food

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Part of #Introduction to Inulin as Prebiotic and Functional Food# :

Publishing year : 2013

Conference : Second National Conference on Food Science and Technology

Number of pages : 12

Abstract: Functional food products have become a part of today's diet as consumers are more aware of their contribution to overall health and wellness. They require foods that are great taste, are fat and / or calorie-reduced, and they Are interested in foods that provide addedhealth benefits. These foods should be convenient and safe. Modern lifestyle limits the time for food preparation, and with the growing prosperity the market for functional food products is expanding rapidly. Functional foods can be defined as food products that provide specific health benefits beyond the traditional nutrient they contain or foods that contain a significant level of biologically active ingredients that give health benefits beyond basic nutrition. Prebiotics are defined as "non-digestible food ingredients that can positively affect the host by selectively stimulating the growth and / or activity of a limited number of bacteria in the colon. Prebiotics are classified as functional food ingredients under the categories of inulin-type fructans and synthetic fructooligosaccharides. The inulin is a polydispersed fructan and is a mixture of oligomers and fructosyl units chain of glycosyl units at the end of a chain. Inulin And oligofructose belong to a class of carbohydrates known as fructan which can be used as functional food ingredients able to reduce the risk of many diseases, i.e. Lowering blood cholesterol level, reduces blood sugar level. Inulin is also used to improve the viability of probiotics in fermented milk such as yoghurt during storage