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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)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 May 1995

903

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

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MCB UP Ltd

Copyright © 1995, MCB UP Limited

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