Abstract
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 synthesis of low-degree polymerization inulin 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 to enhance both the nutritional profile of foodstuff and their technological characteristics. The employment of inulin in food allows reducing the amounts of fat and sugar hel** 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.
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Abbreviations
- Degree of polymerization:
-
Number of monomer units present in the polymer
- Fructan:
-
Term used for carbohydrates in which the majority of glycosidic bonds are made up of one or more fructosyl-fructose bonds
- High-performance inulin:
-
Type of inulin produced by separation techniques
- Irritable bowel syndrome:
-
Functional chronic bowel disorder characterized by abdominal pain and altered intestine habits
- Oligofructose (fructooligosaccharides):
-
Inulin-type fructans with number of monosaccharides between 2 and 10
- Prebiotic:
-
A nonviable food component that confers a health benefit on the host associated with modulation of the microbiota
- Short-chain fatty acids:
-
End products formed by fermentation of dietary fiber in the colon. Primarily acetate, propionate, and butyrate
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Carboni, A.D., Salinas, M.V., Puppo, M.C. (2023). Inulin Fiber. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-031-28109-9_32
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