Living Reference Work Entry

Bioactive Molecules in Food

Part of the series Reference Series in Phytochemistry pp 1-40

Date: Latest Version

Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits

  • Natalia DrabińskaAffiliated withDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences Email author 
  • , Cristina M. RosellAffiliated withFood Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC)
  • , Urszula Krupa-KozakAffiliated withDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences

Abstract

The increasing demand on a high-quality gluten-free (GF) products and an increasing prevalence of GF consumers favors the development of research aimed to improve the overall quality of GF products. To obtain a functional GF product providing the additional health benefits, the fortification of GF food is applied. Recently, inulin-type fructans (ITFs) were proposed as multi-task ingredients of GF products, improving their nutritional and health-related properties. In this chapter, the most recent studies on GF products in which ITFs were applied as valuable ingredients affecting the rheological and technological parameters of GF products are presented. The literature data with the successful applications of ITFs in the GF products and with their health beneficial properties, as presented in this chapter, points to a great potential of ITFs in the GF technology. The promising evidences of beneficial impact of ITFs on characteristic of GF goods may contribute to further development and intensified research on new GF products of superior quality that will be dedicated to people suffering from gluten-related disorders.

Keywords

Inulin-type fructans Inulin Fructooligosaccharides Gluten-free diet Gluten-free products Prebiotic