Inulin as a functional ingredient and their applications in meat products

Abstract

Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.

Keywords: Acetic acid; Butyric acid; Dietary fiber; Fructooligosaccharides; Functional ingredient; Inulin; Lactic acid; Meat products; Prebiotic; Propionic acid; α-d-Glucose; β-d-Fructose.