Inulin is a fat substitute. When mixed with water, it forms a creamy structure, which makes it easy to replace fat in food and provide a smooth taste, balanced and rounded flavor. It can replace fat into fiber, increase the compact...
Keenan DF, Resconi VC, Kerry JP, Hamill RM (2014) Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. Meat Sci 96(3):1384–1394 Article CAS PubMed Google Scholar Kerman...
It is a substitute for sugar or fat having a very low caloric value, acts in a similar way as dietary fibers and contributes to improve gastrointestinal system conditions. Among other possible pharmaceutical applications are its use as an orally delivered drug targeting the colon, to delay ...
substitute. This way, manufactures are able to offer low-fat processed meat to consumers, due to which, a surge in the demand for inulin and fructooligosaccharide has been observed. Over the years, this practice is expected to become a trend, and create an opportunity for new players in ...
Inulin DP ranges from 2 to 60, with short-chain inulin featuring good solubility and mild sweetness which improves the taste of its dough products, while long-chain inulin features poor solubility and stable viscosity, making it useful as a fat substitute (Glibowski & Rybak, 2016). Inulin ...
Different proportions of Inulin HPX in the amount of 0%, 7.5% and 15% were used for the production of bread dough, as a substitute for part of the flour in the basic raw materials. The goal of the research was to analyze the impact of the functional component...
Inulin production and application is widely growing throughout the world because it is a functional and prebiotic compound and an appropriate substitute for lipid and sugar. In this study the secondary structures and changes of model systems containing gluten and inulin were investigated using Fourier ...
BREADFUNCTIONAL foodsDOUGHLEAKAGEThe use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the ...
Moreover, as the use of composite flour for biscuit production seems to have several advantages [11], biscuits were prepared with barley flour as partial substitute for wheat flour. Furthermore, two types Polysaccharides 2021, 2, 39–46. https://doi.org/10.3390/polysaccharides2010003 https://...