Inulin Fiber

Book Chapter

Authorship

CARBONI, ANGELA DANIELA ; SALINAS, MARIA VICTORIA ; PUPPO, MARIA CECILIA

Date

2022

Publishing House and Editing Place

Springer

Book

Handbook of Food Bioactive Ingredients (pp. 1-30)
Springer

ISBN

978-3-030-81404-5

Summary Information provided by the agent in SIGEVA

Dietary fiber is an indigestible substance for the human body with various provenbenefits on health. Some types of fibers are considered prebiotics. Inulin isincluded into the category of prebiotic fiber and is defined as a polydispersefructan with a varied number of fructose units. Inulin is found in a diversity ofplants, fulfilling the function of being a reserve carbohydrate. The process toobtain this substance involves its extraction from some natural sources, mainlyfrom chicory roots. In a... Dietary fiber is an indigestible substance for the human body with various provenbenefits on health. Some types of fibers are considered prebiotics. Inulin isincluded into the category of prebiotic fiber and is defined as a polydispersefructan with a varied number of fructose units. Inulin is found in a diversity ofplants, fulfilling the function of being a reserve carbohydrate. The process toobtain this substance involves its extraction from some natural sources, mainlyfrom chicory roots. In addition, it is possible to carry out synthesis of low-degreepolymerization 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 helping to obtainhealthier products. This chapter focuses on inulin sources, extraction methods,health benefits, and use in food development, emphasizing its application inbaked goods and gels.