The potential of inulin as a functional ingredient
Richard K. Robinson
(Lecturer in Food Science at The Department of Food and Technology, The University of Reading, Reading, UK)
906
Abstract
Suggests that though inulin is an oligosaccharide of dietary interest as a bifidogenic factor, little consideration appears to have been given to its behaviour in foods. Establishes that inulin would be entirely suitable for incorporation into natural or stirred fruit yogurt, in that it enhances the organoleptic properties of the product(s), and at inclusion levels which could be valuable from a nutritional standpoint.
Keywords
Citation
Robinson, R.K. (1995), "The potential of inulin as a functional ingredient", British Food Journal, Vol. 97 No. 4, pp. 30-32. https://doi.org/10.1108/00070709510085657
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited