Inulin fiber

CARBONI A. D.; SALINAS M. V.; PUPPO M.C.

Handbook of Food Bioactive Ingredients

Springer Nature

Lugar: Berlin; Año: 2022;

Dietary fiber is an indigestible substance for the human body with various proven benefits on health. Some types of fibers are considered prebiotics. Inulin is included into the category of prebiotic fiber and is defined as a polydisperse fructan with a varied number of fructose units. Inulin is found in a diversity of plants, fulfilling the function of being a reserve carbohydrate. The process to obtain this substance involves its extraction from some natural sources, mainly from chicory roots. In addition, it is possible to carry out inulin synthesis through an industrial process. Health benefits of inulin intake primarily comprise improvements in gastrointestinal health, mineral absorption, and immune system, among others. The use of this fructan includes its application in various food products, acting both to enhance the nutritional profile of foodstuff as well as their technological characteristics. The employment of inulin in food allows reducing the amounts of fat and sugar helping to obtain healthier products. This chapter focuses on inulin sources, extraction methods, health benefits, and use in food development, emphasizing its application in baked goods and gels.