TITLE:
Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt
AUTHORS:
Wedad M. El-Kholy, Gehan H. Bisar, Reda A. Aamer
KEYWORDS:
Inulin, Chicory Roots, Globe Artichoke Roots, Prebiotic Dietary Fibers, Stirred Bio-Yogurt
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.2,
February
17,
2023
ABSTRACT: Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health
benefits. Therefore, the objectives of this study are as follows: extract and purify
inulin from chicory
roots and globe artichoke roots; evaluate the physicochemical, functional
properties and functional groups of the purified inulin; determine
the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and
compare it with that of the commercial inulin; examine the impact of various inulin on
physiochemical, microstructural, textural, sensory characteristics and as prebiotic
dietary fiber on probiotic bacteria’s viability of stirred
bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to
detect the functional group. The resulting inulin exhibited a high yield and
purity along with enhanced functional properties. Stirred
bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin
showed enhanced physicochemical, microstructural, microbiological, and overall
sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared
to the control. Stirred bio-yogurt samples can offer various health
benefits and wide applications as supplement of prebiotic dietary fiber in
dairy industry.