undergraduate thesis
Inulin as a Component of Functional Foods

Ivan Tomas (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleInulin kao komponenta funkcionalne hrane
AuthorIvan Tomas
Mentor(s)Milena Mandić (thesis advisor)
Abstract
Inulin je prehrambeno vlakno koje se nalazi u mnogim biljkama kao skladišni ugljikohidrat te je dio ljudske prehrane već nekoliko stoljeća. Prisutan je u mnogim žitaricama, povrću i voću, koji se često konzumiraju: poriluk, luk, češnjak, cikorija, artičoka, banana i drugi. Industrijski se inulin uglavnom dobiva iz korijena cikorije, a koristi kao sastojak funkcionalne hrane koji nudi jedinstvenu kombinaciju pozitivnih učinaka na probavni sustav te važnih karakteristika koje pogoduju tehnološkom postupku proizvodnje. Inulin poboljšava organoleptička svojstva različitim prehrambenim proizvodima, povećava stabilnost pjena i emulzija te izvrsno oponaša i zamjenjuje mast te šećer. Zbog znanstveno dokazanog utjecaja inulina na brojne fiziološke i biokemijske procese smatra se funkcionalnom sastavnicom namirnica čija konzumacija može bitno doprinjeti smanjenju rizika od pojave brojnih bolesti.
Keywordsinulin dietary fiber chicory root functional foods reduced risk of diseases
Parallel title (English)Inulin as a Component of Functional Foods
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-09-30
Parallel abstract (English)
Inulin is a dietary fiber found in many plants as storage carbohydrate and is part of human's nutrition for several centuries. It is present in cereals, vegetables and fruits which are reguraly consumed: leek, onion, garlic, chicory, artichoke, banana, and others. Industrially, inulin is usually obtained from chicory roots and it is used as a functional food component that offers a unique combination of positive impacts on digestive tract and important characterictics that benefits technological process. Further, inulin improves organoleptic properties of various food products, increases stability of foams and emulsions, shows fat-like behavior, as well as it replaces sugar and fats. Because of scientifically proven effects of inulin in many physiological and biochemical processes it is considered as a component of functional foods, whose consumption can significantly contribute to reducing the risk of many diseases.
Parallel keywords (Croatian)inulin prehrambeno vlakno korijen cikorije funkcionalna hrana smanjen rizik od bolesti
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:783499
CommitterIvana Šuvak