Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible
carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively …

Obesity has become a global epidemic and a public health crisis in the Western World,
experiencing a threefold increase in prevalence since 1975. High-caloric diets and …

Background Excessive intake of fat was a risk factor for chronic diseases like obesity,
diabetes, and metabolic syndrome. However, removing fat from foods was challenging …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …

Highlights•Functional food definition and health benefits were approached.•Probiotics and
prebiotics are important functional ingredients with texturizing properties.•Food texture may …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

The overconsumption of dietary fat contributes to various chronic diseases, which
encourages attempts to develop and consume low-fat foods. Simple fat reduction causes …

This article reports caloric value changes, stability and rheological properties of
mayonnaises affected by fat mimetic based on Microparticulated whey protein (MWP) and …

Okara is a nutritious byproduct of tofu manufacturing. To develop okara cookie using fresh
okara, cookies were baked using only okara (O) or okara with additives: starch (OS), soy …

Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from
plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible …