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Carbohydr Polym. 2015 Mar 30;119:85-100. doi: 10.1016/j.carbpol.2014.11.029. Epub 2014 Nov 20.

Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.

Author information

1
Department of Food Science, College of Agriculture, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran. Electronic address: rzakarimi@gmail.com.
2
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran. Electronic address: azizit_m@modares.ac.ir.
3
School of Packaging, Michigan State University, East Lansing, MI 48824, USA. Electronic address: ghasemlo@msu.edu.
4
Department of Food Science, College of Agriculture, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran; Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran. Electronic address: moharam.vaziri@gmail.com.

Abstract

Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier.

KEYWORDS:

Carbohydrate; Inulin; Prebiotic; Sensory evaluation

PMID:
25563948
DOI:
10.1016/j.carbpol.2014.11.029
[Indexed for MEDLINE]

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