Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity

XIONG Zheng-wei; LUO Qian-qian; HUI Jun-min; KUANG Gang; WANG Cun; REN Yan-rong; GU Xiao-lu; QIAN Yu

doi:10.13386/j.issn1002-0306.2019.15.052

XIONG Zheng-wei, LUO Qian-qian, HUI Jun-min, KUANG Gang, WANG Cun, REN Yan-rong, GU Xiao-lu, QIAN Yu. Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2019, 40(15): 318-321. DOI: 10.13386/j.issn1002-0306.2019.15.052

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Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity

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As a new low-energy dietary fiber,inulin is currently had a certain application in food industry. This paper mainly discusses the application of inulin in oil food,including the application of inulin as fat substitute in oil food,the adsorption characteristics of oil and its influencing factors,as well as its antioxidant activity. It is concluded that inulin has antioxidation effect in fatty foods and can enhance the antioxidant system in vivo. It is of great significance to apply this characteristic to fat food.

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Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity

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