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

Inulin is one such additive, a soluble dietary fiber that provides several health benefits and helps to improve mineral absorption and gut health. As per studies, inulin was recognized as an effective fat replacer (up to 50%) to develop functional foods while maintaining the required nutritional, textural, and storage characteristics. Until now, very limited study has been conducted to know the current status of inulin-fortified food products. Therefore, the present review focuses on the physicochemical characteristics, and 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 scopes have also been addressed to encourage the research community to develop more healthy food items.