益生元
菊粉
成分
食品科学
化学
膳食纤维
芦笋
菊芋
功能性食品
果聚糖
健康福利
生物
蔗糖
植物
作者
Ashinshana U. Illippangama,Dinesh D. Jayasena,Cheorun Jo,D.C. Mudannayake
标识
DOI:10.1016/j.carbpol.2021.118706
摘要
Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.
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