Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions

Abstract

Functional foods have gained significant momentum due to their nutritonal and immunity-boosting claims. These foods are mainly enriched or fortified with additives such as polyphenols, antioxidants, dietary fibers, vitamins, minerals, etc. Inulin is one such additive, a soluble dietary fiber that provides several health benefits and helps to improve mineral absorption and gut health. Inulin has been recognized as an effective fat replacer (up to 50 %), sugar replacer, and prebiotic ingredient to develop functional foods while maintaining the required nutritional, textural, and storage characteristics. Limited studies have been reported on the current status of inulin-fortified food products. To address this gap, the present review focuses on the physicochemical characteristics of inulin and its utilization in developing functional foods such as beverages, dairy, bakery, and confectionery products. In addition, the possible drawbacks of inulin-fortified products with future research scope have also been addressed to encourage the research community to develop more healthy food items.