Characteristics of prebiotic food products containing inulin

Abstract

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.

Citation

Kuntz, M.G.F., Fiates, G.M.R. and Teixeira, E. (2013), "Characteristics of prebiotic food products containing inulin", British Food Journal, Vol. 115 No. 2, pp. 235-251. https://doi.org/10.1108/00070701311302212