菊粉
益生元
果聚糖
食品科学
成分
功能性食品
糖
化学
健康福利
多糖
生物技术
生物
生物化学
蔗糖
传统医学
医学
作者
Muhammad Shoaib,Aamir Shehzad,Omar Mukama,Allah Rakha,Husnain Raza,Hafiz Rizwan Sharif,Azam Shakeel,A. Q. ANSARI,Sobia Niazi
标识
DOI:10.1016/j.carbpol.2016.04.020
摘要
Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.
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