Inulin for product development of low GI products to support weight management

D. Meyer

Inulin for product development of low GI products to support weight management

In: Dietary fibre components and functions

Author:

D. Meyer

D. Meyer Sensus, P.O. Box 1308, 4700 BH, Roosendaal, Netherlands

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Type:: Chapter

Pages:: 257–269

DOI:: https://doi.org/10.3920/978-90-8686-622-9_018

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In view of the oncoming obesity epidemic it is interesting for food industry to develop new products that can contribute to weight management and weight control. For this development dietary fibres offer excellent opportunities, since they are low caloric, they have a low glycemic index and may have additional health benefits. Different fibres also offer technological benefits for texture modification, such as gelling and viscofying properties. Among the whole range of fibres, especially inulins provide a great potential for product development. Their fibre characteristics are well known, but next to these features they are particularly suited for the development of a large variety of healthy food products. The prebiotic properties of inulins are well documented and for the other physiological effects an ever increasing amount of evidence becomes available. This contribution focuses on the glycemic properties of various types of inulin. Determinations of the glycemic response were carried out (human in vivo measurements) showing that with various inulins a whole range of glycemic response values can be obtained. Next it is shown how inulin can be used to develop products with a low glycemic response or more specifically how inulins can be used for sugar replacement and flour replacement. We will demonstrate how with the proper inulin-based mixtures a range of products can be developed covering different segments of the food market. The low glycemic response properties of inulin combined with the low caloric value, the prebiotic effects and connected health benefits can thus be used successfully for new product development. With these products the ever growing demand of consumers for products that allow an easy way to weight management might be fulfilled.

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Dietary fibre components and functions

E-Book ISBN:: 9789086866229

Publisher:: Wageningen Academic

Print Publication Date:: 24 Oct 2007

Subjects
- Life Sciences

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Inulin for product development of low GI products to support weight management

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Dietary fibre components and functions

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