Inulin and Oligofructosis: a review about functional properties, prebiotic effects and importance for food industry

Inulin and Oligofructosis: a review about functional properties, prebiotic effects and importance for food industry

Authors

  • Maria Celia de Oliveira Hauly Universidade Estadual de Londrina
  • Janaína Andréa Moscatto Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0375.2002v23n1p99

Keywords:

Inulin, Oligofructose, Fiber, Fat replacement, Prebiotic effects and symbiotic effects.

Abstract

Nowadays consumers are more conscious about the relation between food and health. Therefore food industry has been looking for food that has a lot of benefits besides good flavor and appearance. Inulin and oligofructose are fructose polimers, vastly found in plants as storage carbohydrates. They present important functional for the food industry. Both inulin and oligofructose have been used as fiber bulk in food products. Differently from other fibers, they do not add flavor, allowing the food to be improved without changing its viscosity. Inulin and oligofructose have similar nutritional properties. Inulin is more indicated for obtaining products with a low fat content such as ice cream, cake and soup, while oligofructose is indicated for yogurt with a low caloric value and in order to mask the residual flavor from high intensity sweeteners used in food preparation. Research has shown that inulin and oligofructose have prebiotic effects because they are not digestible and they can develop bifidogenic effects, improving the intestinal microflora. The simultaneous use of inulin and oligofructose with probiotic agents in food is recommended for symbiotic effects.

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Author Biographies

Maria Celia de Oliveira Hauly, Universidade Estadual de Londrina

Graduação em Farmácia Bioquímica pela Universidade Estadual de Londrina (1974), mestrado em Ciências de Alimentos pela Universidade Estadual de Londrina (1979) e doutorado em Ciências (Bioquímica) pela Universidade Federal do Paraná (1991). Docente da Universidade Estadual de Londrina (UEL) de 1975 a 2005 . Atuou como professora associada C no Departamento de Bioquímica e Biotecnologia da UEL até dezembro de 2005. Foi Coordenadora do Programa de Mestrado em Biotecnologia 2002 /2003 na UEL.Tem experiência na área de Bioquímica, com ênfase em Biotecnologia, atuando principalmente nos seguintes temas: polissacarídeos (dextrana , inulina, celulose , hemicelulose ,etc) fermentação, bactérias láticas e xilitol.

Janaína Andréa Moscatto, Universidade Estadual de Londrina

Aluna do Curso de Mestrado em Ciência e Tecnologia de Alimentos/CCA/TAM/UEL

Published

2004-07-15

How to Cite

Hauly, M. C. de O., & Moscatto, J. A. (2004). Inulin and Oligofructosis: a review about functional properties, prebiotic effects and importance for food industry. Semina: Ciências Exatas E Tecnológicas, 23(1), 99–112. https://doi.org/10.5433/1679-0375.2002v23n1p99

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Section

Original Article
Crossref
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Scopus
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