Characteristics of prebiotic food products containing inulin

• Published in: British food journal (1966) Vol. 115; no. 2; pp. 235 - 251
• Main Authors: Kuntz, Marilyn G.F, Fiates, Giovanna M.R, Teixeira, Evanilda
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 08.02.2013
• Subjects: Bacteria; Breakfast foods; Cancer; Carbohydrates; Colon; Diet; Dietary fiber; Electronics; Fat substitutes; Food products; Foods; Inulin; Literature reviews; Milk; Prebiotics; Proteins; Studies; Surface layer; Texture; Viscosity; Yogurt; Natural fibres; Food products; Sugar; Inulin; Prebiotics
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/00070701311302212

Purpose - The purpose of this paper is to identify food products being developed with the addition of the prebiotic inulin (a soluble, fermentable dietary fibre that stimulates the growth of beneficial bacteria in the colon), in order to determine how its addition modifies their probiotic, physicochemical and sensory characteristics.Design methodology approach - The paper's approach is a systematic review of the Web of Science, Medline Pubmed and Scielo-Br electronic databases, from 2001 to 2011. Of the 256 abstracts initially retrieved, those reporting development of products containing inulin were included, while those regarding literature review, clinical investigations, inulin extraction and effects on the human body were excluded. Full papers of all the 28 studies identified as relevant to the aims of the review were then obtained.Findings - Inulin quantities added to products varied from 1 to 32 per cent. Products containing inulin had improved microorganism counts and received either equal or better scores in sensory analysis tests. pH and colour of high fat content products were not significantly altered by inulin addition. Texture profile of high protein and carbohydrate content products was irregularly altered by inulin addition. Food composition was found to determine the necessary amount of inulin to induce the desired changes. Highest added quantities were observed in the group of products with high carbohydrate content.Originality value - The paper presents a compilation of information regarding inulin percentage needed to alter physicochemical and sensory characteristics of products with different protein, fat and carbohydrate content.