Propiedades funcionales de la Inulina y sus derivados como ingredientes en formulaciones de productos alimenticios

Abstract

The objective of this Research Project was the documentary review of the functional properties of inulin and its derivatives as ingredients in food product formulations. A review of the functional and nutritional properties was carried out, the growth and development of foods based on inulin and its production at the local level were determined, in addition to analyzing the benefits and disadvantages, as well as its derivatives as ingredients in food product formulations. After the documentary analysis, it was determined that the functional properties of inulin and its derivatives mainly highlight the stimulation of the growth of bifid bacteria, regulation of intestinal transit, greater absorption of metals such as magnesium and calcium, and regulation of cholesterol and triglycerides. In addition, it is identified that inulin and its derivatives have technological functionalities such as the contribution of body and palatability, substitute for sugars, fats and texture contribution that is why these compounds have begun to be widely used in the development of food formulations, as shown throughout the research presented.