| Literature DB >> 27178951 |
Muhammad Shoaib1, Aamir Shehzad2, Mukama Omar3, Allah Rakha4, Husnain Raza5, Hafiz Rizwan Sharif6, Azam Shakeel4, Anum Ansari4, Sobia Niazi5.
Abstract
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.Entities:
Keywords: Dietary fiber; Fructose; Inulin; Oligo-fructose; Prebiotics
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Year: 2016 PMID： 27178951 DOI： 10.1016/j.carbpol.2016.04.020
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381