Technological benefits of inulin-type fructans application in gluten-free products - A review

摘要

Background: Although cereals are used extensively in food products, ingestion of gluten-containing food has been associated with gluten-related disorders in susceptible individuals. Recently, the gluten-free (GF) products are one of the most dynamically growing branches of the food industry. However, many commercially available GF products provide lower level of proteins, dietary fibre, vitamins and minerals, compared with wheat products. To meet the growing demands of GF food consumers, efforts have been made to improve the overall quality of these products. Recently, inulin-type fructans (ITFs) were proposed as the beneficial ingredients of GF products.