Changes in the quality of inulin-based products during storage

Abstract

More and more awareness is being rewarded to the specific use of beneficial ingredients such as dietary fibres and carbohydrates, as consumers become more and more aware of foods that are valuable/beneficial to health. Inulin is one of them. The section review provides information on inulin consumption as a functional ingredient in foods and its impact on changes in the quality of products during storage. How preservation/storage methods affect products related to food stability, what conditions have to be applied for the best quality and safety? Now food processing is a very important interdisciplinary science. Many new ways have been created to prolong expiry date, reduce risks, protect the environment, and improve functional, sensory, and nutritional properties.