{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T10:25:56Z","timestamp":1787653556446,"version":"build-2736575974"},"reference-count":106,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Union","doi-asserted-by":"publisher","award":["ISKRA PK.1.1.12.0222"],"award-info":[{"award-number":["ISKRA PK.1.1.12.0222"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]},{"award":["ISKRA PK.1.1.12.0222"],"award-info":[{"award-number":["ISKRA PK.1.1.12.0222"]}],"id":[{"id":"https:\/\/ror.org\/019w4f821","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Chicory root has been used in traditional medicine, as a vegetable, and as a coffee substitute, and over the years it has become popular for its inulin content, becoming one of the major commercial sources of inulin for food applications. This review is intended to update knowledge in the field of chicory root inulin application and commercial inulin, as its use has been on the rise over the past decade. The techno-functional behavior of inulin in foods is primarily related to its degree of polymerization, and it can be used in various products such as dairy, meat, bakery products, and confectionery. In addition to providing basic information about the structure and properties of inulin, this review explores chicory root and commercial inulin\u2019s application in the aforementioned categories of food products by suggesting the appropriate amount of added inulin to achieve the desired properties, the form in which it is used, its functional role, key processing conditions, and its limitations. Inulin can be used to improve the nutritional value of foods, modify texture, replace fat and sugar, and enhance probiotic viability; however, its impact on sensory characteristics cannot be neglected.<\/jats:p>","DOI":"10.3390\/foods15172979","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T10:04:55Z","timestamp":1787652295000},"page":"2979","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality"],"prefix":"10.3390","volume":"15","author":[{"given":"Iva","family":"Ostrun","sequence":"first","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vesna","family":"Mihatov","sequence":"additional","affiliation":[{"name":"Franck dd, Vodovodna Ulica 20, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5437-9111","authenticated-orcid":false,"given":"Anita","family":"Pichler","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9627-1013","authenticated-orcid":false,"given":"Antun","family":"Jozinovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8680-5007","authenticated-orcid":false,"given":"Ines","family":"Banjari","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6864-4652","authenticated-orcid":false,"given":"Mirela","family":"Kopjar","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"5659","DOI":"10.1007\/s11101-025-10085-x","article-title":"The chicory root (Cichorium intybus var. sativum) frontier: Pioneering biotechnological advancements","volume":"24","author":"Akram","year":"2025","journal-title":"Phytochem. Rev."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"748","DOI":"10.2135\/cropsci2004.7480","article-title":"Chicory root yield and carbohydrate composition is influenced by cultivar selection, planting, and harvest date","volume":"44","author":"Wilson","year":"2004","journal-title":"Crop Sci."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Hingsamer, M., Kulmer, V., de Roode, M., and Kernitzkyi, M. (2022). Environmental and socio-economic impacts of new plant breeding technologies: A case study of root chicory for inulin production. Front. Genome Ed., 4.","DOI":"10.3389\/fgeed.2022.919392"},{"key":"ref_4","first-page":"127676","article-title":"Chicory (Cichorium intybus L.) as a food ingredient\u2013nutritional composition, bioactivity, safety, and health claims: A review","volume":"336","author":"Krulj","year":"2020","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"9018","DOI":"10.1039\/D1FO00893E","article-title":"Chicory inulin enhances fermentation of 2\u2032-fucosyllactose by infant fecal microbiota and differentially influences immature dendritic cell and T-cell cytokine responses under normal and Th2-polarizing conditions","volume":"12","author":"Akkerman","year":"2021","journal-title":"Food Funct."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"9420012","DOI":"10.26599\/FMH.2024.9420012","article-title":"Chemical compositions and health-promoting effects of Cichorium intybus L. (chicory): A narrative review","volume":"1","author":"Jebur","year":"2024","journal-title":"Food Med. Homol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"7343928","DOI":"10.1155\/2017\/7343928","article-title":"Chemical composition and nutritive benefits of chicory (Cichorium intybus) as an ideal complementary and\/or alternative livestock feed supplement","volume":"2017","author":"Nwafor","year":"2017","journal-title":"Sci. World J."},{"key":"ref_8","first-page":"50","article-title":"Research on influence of inulin made from chicory on the quality of wheat bread","volume":"3","author":"Bondarenko","year":"2018","journal-title":"Technol. Audit Prod. Res."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"e161785","DOI":"10.25186\/.v16i.1785","article-title":"Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee","volume":"16","author":"Charoenphun","year":"2021","journal-title":"Coffee Sci."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"\u017bbikowska, A., Szyma\u0144ska, I., and Kowalska, M. (2020). Impact of inulin addition on properties of natural yogurt. Appl. Sci., 10.","DOI":"10.3390\/app10124317"},{"key":"ref_11","first-page":"110","article-title":"Potential application of inulin in food industry; a review","volume":"25","author":"Saeed","year":"2015","journal-title":"Pak. J. Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1002\/fsn3.3141","article-title":"Application of inulin in bread: A review of technological properties and factors affecting its stability","volume":"11","author":"Mohammadi","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Perinelli, D.R., Santanatoglia, A., Caprioli, G., Bonacucina, G., Vittori, S., Maggi, F., and Sagratini, G. (2023). Inulin functionalized \u201cGiuncata\u201d cheese as a source of prebiotic fibers. Foods, 12.","DOI":"10.2139\/ssrn.4540470"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"S287","DOI":"10.1079\/BJN\/2002550","article-title":"Technological functionality of inulin and oligofructose","volume":"87","author":"Franck","year":"2002","journal-title":"Br. J. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Hamaker, B.R. (2008). Inulin in bread and other cereal-based products. Technology of Functional Cereal Products, Woodhead Publishing.","DOI":"10.1533\/9781845693886"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"13401","DOI":"10.1038\/s41598-022-17633-x","article-title":"The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality","volume":"12","author":"Hussien","year":"2022","journal-title":"Sci. Rep."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1108\/BFJ-09-2013-0238","article-title":"Inulin in food products: Prebiotic and functional ingredient","volume":"117","author":"Herrera","year":"2015","journal-title":"Brit. Food J."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1002\/fsn3.3040","article-title":"Inulin-type fructans and short-chain fructooligosaccharides\u2014Their role within the food industry as fat and sugar replacers and texture modifiers\u2014What needs to be considered!","volume":"11","author":"Jackson","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Canazza, E., Grauso, M., Mihaylova, D., and Lante, A. (2025). Techno-functional properties and applications of inulin in food systems. Gels, 11.","DOI":"10.3390\/gels11100829"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"100339","DOI":"10.1016\/j.fufo.2024.100339","article-title":"Extraction of inulin from Beneng tuber (Xanthosoma undipes) and its application to yogurt","volume":"9","author":"Eris","year":"2024","journal-title":"Future Foods"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/0008-6215(88)84054-0","article-title":"Accessible conformations of the \u03b2-D-(2\u21921)- and -(2\u21926)-linked D-Fructans inulin and levan","volume":"176","author":"French","year":"1988","journal-title":"Carbohydr. Res."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1016\/j.carbpol.2015.05.026","article-title":"Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics","volume":"130","author":"Mensink","year":"2015","journal-title":"Carbohydr. Polym."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Phillips, G.O., and Williams, P.A. (2009). Inulin. Handbook of Hydrocolloids, Woodhead Publishing.","DOI":"10.1533\/9781845695873"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"819","DOI":"10.1108\/NFS-11-2017-0253","article-title":"An overview of the functionality of inulin in meat and poultry products","volume":"48","author":"Yousefi","year":"2018","journal-title":"Nutr. Food Sci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1259","DOI":"10.1007\/s00394-017-1409-z","article-title":"Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials","volume":"57","author":"Lightowler","year":"2018","journal-title":"Eur. J. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"6150","DOI":"10.1128\/AEM.71.10.6150-6158.2005","article-title":"Fermentation of fructooligosaccharides and inulin by bifidobacteria: A comparative study of pure and fecal cultures","volume":"71","author":"Rossi","year":"2005","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_27","first-page":"168","article-title":"Effect of chicory inulin extract as a fat replacer on texture and sensory properties of cookies","volume":"7","author":"Sayed","year":"2017","journal-title":"Middle East J. Appl. Sci."},{"key":"ref_28","first-page":"70","article-title":"Impact of inulin extracted, purified from (chicory and globe artichoke) roots and the combination with maltodextrin as prebiotic dietary fiber on the functional properties of stirred bio-yogurt","volume":"14","author":"Bisar","year":"2023","journal-title":"Food Nutr. Sci."},{"key":"ref_29","unstructured":"Mottet, R. (2020). The Effects of Prebiotic Fiber Inulin on Satiety and Gastrointestinal Tolerance and Prebiotic Properties of a Yeast Fermentate In Vitro. [Ph.D. Thesis, University of Minnesota]."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1038\/sj.ejcn.1600417","article-title":"Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men","volume":"51","author":"Coudray","year":"1997","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_31","first-page":"225","article-title":"Using inulin in bakery products","volume":"12","author":"Bilan","year":"2006","journal-title":"J. Agroaliment. Process. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1159\/000441626","article-title":"A randomised crossover trial: The effect of inulin on glucose homeostasis in subtypes of prediabetes","volume":"68","author":"Guess","year":"2016","journal-title":"Ann. Nutr. Metab."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"8504","DOI":"10.1007\/s11694-024-02817-y","article-title":"Enhancing the freezing tolerance of beef meat by inulin impregnation under different freezing and thawing conditions","volume":"18","author":"Bayraktar","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.cofs.2018.05.009","article-title":"Fractals in crystallizing food systems","volume":"21","author":"Joshi","year":"2018","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"547","DOI":"10.1016\/j.foodhyd.2003.09.003","article-title":"Influence of crystallisation conditions on the large deformation rheology of inulin gels","volume":"18","author":"Bot","year":"2004","journal-title":"Food Hydrocoll."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/S0144-8617(00)00296-4","article-title":"Factors affecting gel formation of inulin","volume":"46","author":"Kim","year":"2001","journal-title":"Carbohydr. Polym."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.foodhyd.2014.10.027","article-title":"Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil","volume":"45","author":"Paradiso","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_38","first-page":"189","article-title":"The effect of pH, temperature and heating time on inulin chemical stability","volume":"10","author":"Glibowski","year":"2011","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"993","DOI":"10.1016\/j.foodchem.2011.11.085","article-title":"Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti","volume":"132","author":"Aravind","year":"2012","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"319","DOI":"10.21603\/2308-4057-2024-2-612","article-title":"Application of fat replacers in dairy products: A review","volume":"12","author":"Abbas","year":"2024","journal-title":"Foods Raw Mater."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Montoya, L., Quintero, N., Ortiz, S., Lopera, J., Mill\u00e1n, P., and Rodr\u00edguez-Stouvenel, A. (2022). Inulin as a fat-reduction ingredient in pork and chicken meatballs: Its effects on physicochemical characteristics and consumer perceptions. Foods, 11.","DOI":"10.3390\/foods11081066"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Stameni\u0107, T., \u0160obaji\u0107, S., Petri\u010devi\u0107, M., Deli\u0107, N., Dola\u0161evi\u0107, S., Staji\u0107, S., and Stani\u0161i\u0107, N. (2025). Inulin-stabilised vegetable oil emulsions as fat replacers in chicken frankfurters: Technological and textural evaluation. Gels, 11.","DOI":"10.3390\/gels11110863"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1080\/10498850801891249","article-title":"Quality changes during storage of fish sausages containing dietary fiber","volume":"17","author":"Cardoso","year":"2008","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"71","DOI":"10.31548\/animal.13(2).2022.71-80","article-title":"The use of inulin-containing raw materials in the technology of sausage production","volume":"13","author":"Snizhko","year":"2022","journal-title":"Anim. Sci. Food Technol."},{"key":"ref_45","first-page":"105","article-title":"Impact of inulin and calcium chloride on the quality of ricotta-like synbiotic cheese","volume":"63","author":"Sedaghati","year":"2026","journal-title":"J. Food Sci. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Sarwar, A., Aziz, T., Al-Dalali, S., Zhao, X., Zhang, J., Din, J.U., Chen, C., Cao, Y., and Yang, Z. (2019). Physicochemical and microbiological properties of synbiotic yogurt made with probiotic yeast Saccharomyces boulardii in combination with inulin. Foods, 8.","DOI":"10.3390\/foods8100468"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"9","DOI":"10.22424\/jmsb.2017.35.1.009","article-title":"Production of bioactive yoghurt containing Cichorium intybus L. (Chicory) extract-preliminary study","volume":"35","author":"Jeong","year":"2017","journal-title":"J. Milk Sci. Biotechnol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.aoas.2020.02.002","article-title":"Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt","volume":"65","author":"Aamer","year":"2020","journal-title":"Ann. Agric. Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"663","DOI":"10.21608\/jfds.2013.72121","article-title":"The use of inulin as a dietary fiber in the production of synbiotic UF-soft cheese","volume":"4","year":"2013","journal-title":"J. Food Dairy Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1080\/10942912.2015.1013634","article-title":"Effect of resistant starch and inulin on the properties of imitation Mozzarella cheese","volume":"19","author":"Bi","year":"2016","journal-title":"Int. J. Food Prop."},{"key":"ref_51","first-page":"46","article-title":"Using different level of inulin as a cream replacer to produced cottage cheese","volume":"11","author":"Khalaf","year":"2019","journal-title":"Euphrates J. Agric. Sci."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Melilli, M.G., Costa, C., Lucera, A., Padalino, L., Del Nobile, M.A., and Conte, A. (2021). Fiordilatte cheese fortified with inulin from Cichorium intybus or Cynara cardunculus. Foods, 10.","DOI":"10.3390\/foods10061215"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1111\/1471-0307.12173","article-title":"Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis","volume":"68","author":"Hashemi","year":"2015","journal-title":"Int. J. Dairy Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"5537","DOI":"10.1007\/s11694-021-01119-x","article-title":"Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: Functional characteristics, probiotic viability, and sensory properties","volume":"15","author":"Falah","year":"2021","journal-title":"J. Food Meas. Charact."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"e15394","DOI":"10.1111\/jfpp.15394","article-title":"Development of slow melting dietary fiber-enriched ice cream formulation using bacterial cellulose and inulin","volume":"46","author":"Xavier","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1046\/j.1471-0307.2002.00042.x","article-title":"Rheological quality and stability of yog-ice cream with added inulin","volume":"55","author":"Clowes","year":"2002","journal-title":"Int. J. Dairy Technol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1743","DOI":"10.1002\/fsn3.2154","article-title":"Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics","volume":"9","author":"Kamel","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"2","DOI":"10.35943\/2682-2512.1253","article-title":"Enhancing yogurt quality with inulin: A study on chemical, microbial, and sensory improvements","volume":"26","author":"Uddin","year":"2024","journal-title":"Mansoura Vet. Med. J."},{"key":"ref_59","first-page":"55","article-title":"Effect of dried chicory root extract on sensory and physical characteristics of yoghurt-ice cream with addition of buttermilk using response surface methodology","volume":"5","author":"Kumar","year":"2017","journal-title":"Res. Rev. J. Food Dairy Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"100066","DOI":"10.1016\/j.afres.2022.100066","article-title":"Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes","volume":"2","author":"Narala","year":"2022","journal-title":"Appl. Food Res."},{"key":"#cr-split#-ref_61.1","unstructured":"European Parliament and Council (2006). Regulation"},{"key":"#cr-split#-ref_61.2","unstructured":"(EC) No 1924\/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health Claims Made on Foods. Off. J. Eur. Union, L404, 9-25."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"131","DOI":"10.5851\/kosfa.2016.36.1.131","article-title":"Effect of chicory fiber and smoking on quality characteristics of restructured sausages","volume":"36","author":"Choi","year":"2016","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"1874","DOI":"10.1002\/jsfa.13081","article-title":"Exploring the versatility of carbohydrates in surimi and surimi products: Novel applications and future perspectives","volume":"104","author":"Zhang","year":"2024","journal-title":"J. Sci. Food Agric."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"1384","DOI":"10.1016\/j.meatsci.2013.11.025","article-title":"Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach","volume":"96","author":"Keenan","year":"2014","journal-title":"Meat Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1590\/1678-457X.6417","article-title":"Fat reduction in the formulation of frankfurter sausages using inulin and pectin","volume":"35","year":"2015","journal-title":"Ci\u00eanc. Tecnol. Aliment. Food Sci. Technol."},{"key":"ref_66","first-page":"509","article-title":"Effect of using chicory roots powder as a fat replacer on beef burger quality","volume":"56","author":"Essa","year":"2019","journal-title":"Slov. Vet. Res."},{"key":"ref_67","first-page":"29","article-title":"Effect of the addition of inulin on the quality of poultry burgers","volume":"27","author":"Burdzy","year":"2021","journal-title":"Food Eng. In\u017c. \u017bywn."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"169","DOI":"10.5539\/jfr.v1n1p169","article-title":"Effect of Inulin on the physical, chemical and sensory quality attributes of Polish chicken burgers","volume":"1","author":"Tambor","year":"2012","journal-title":"J. Food Res."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"S629","DOI":"10.1111\/j.1750-3841.2007.00566.x","article-title":"Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer","volume":"72","author":"Nowak","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_70","first-page":"13","article-title":"Evaluation of inulin as a fat replacer in meat burger","volume":"67","author":"Kamil","year":"2024","journal-title":"Egypt. J. Chem."},{"key":"ref_71","first-page":"41","article-title":"The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs","volume":"65","author":"Flaczyk","year":"2009","journal-title":"\u017bywn. Nauka Technol. Jako\u015b\u0107 Food Sci. Technol. Qual."},{"key":"ref_72","first-page":"157","article-title":"Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium\u2013technological properties and consumer acceptance","volume":"67","year":"2022","journal-title":"Works Fac. Agric. Food Sci. Univ. Sarajevo"},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Peris, M., Rubio-Arraez, S., Castell\u00f3, M.L., and Ortol\u00e1, M.D. (2019). From the laboratory to the kitchen: New alternatives to healthier bakery products. Foods, 8.","DOI":"10.3390\/foods8120660"},{"key":"ref_74","doi-asserted-by":"crossref","unstructured":"Bure\u0161ov\u00e1, I., \u0160ebest\u00edkov\u00e1, R., \u0160ebela, J., Ad\u00e1mkov\u00e1, A., Zvonkov\u00e1, M., Skowronkov\u00e1, N., and Ml\u010dek, J. (2024). The effect of inulin addition on rice dough and bread characteristics. Appl. Sci., 14.","DOI":"10.3390\/app14072882"},{"key":"ref_75","first-page":"155","article-title":"Physical evaluation of cakes elaborated with chicory root flour used as source of inulin","volume":"18","author":"Ferreira","year":"2016","journal-title":"Rev. Bras. Prod. Agroind."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"106397","DOI":"10.1016\/j.foodhyd.2020.106397","article-title":"Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics","volume":"111","author":"Liu","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_77","first-page":"9","article-title":"Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin","volume":"8","author":"Afshinpajouh","year":"2014","journal-title":"Afr. J. Food Sci."},{"key":"ref_78","first-page":"398","article-title":"A comparative study on quality characteristics of cookies incorporated with roasted chicory powder and inulin as sugar replacers","volume":"13","author":"Saumya","year":"2022","journal-title":"Indian J. Nat. Prod. Resour."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1177\/1082013219864753","article-title":"Physicochemical and sensory evaluation of biscuits enriched with chicory fiber","volume":"26","author":"Terentjeva","year":"2020","journal-title":"Food Sci. Technol. Int."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"e71018","DOI":"10.1111\/1750-3841.71018","article-title":"Chicory inulin as a functional fat replacer in wheat tortillas: Rheological, nutritional, textural, and molecular insights","volume":"91","year":"2026","journal-title":"J. Food Sci."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"104004","DOI":"10.1016\/j.jff.2020.104004","article-title":"Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics","volume":"71","author":"Garbetta","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1111\/jtxs.12588","article-title":"Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach","volume":"52","year":"2021","journal-title":"J. Texture Stud."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"2423","DOI":"10.1111\/ijfs.14870","article-title":"The interaction between inulin and wheat starch and effects of inulin on frozen storage quality of noodles","volume":"56","author":"Xu","year":"2021","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_84","doi-asserted-by":"crossref","unstructured":"Cardullo, N., Muccilli, V., Di Stefano, V., Bonacci, S., Sollima, L., and Melilli, M.G. (2022). Spaghetti enriched with inulin: Effect of polymerization degree on quality traits and \u03b1-amylase inhibition. Molecules, 27.","DOI":"10.3390\/molecules27082482"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1111\/1750-3841.16009","article-title":"Optimization of barley flour and inulin addition for pasta formulation using mixture design approach","volume":"87","author":"Zarroug","year":"2022","journal-title":"J. Food Sci."},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Yazici, G.N., Yilmaz, I., Taspinar, T., and Ozer, M.S. (2023). Application of inulin in pasta: The influence on technological and nutritional properties and on human health\u2014A Review. Biol. Life Sci. Forum, 26.","DOI":"10.3390\/Foods2023-14967"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"2151","DOI":"10.1111\/j.1365-2621.2008.01831.x","article-title":"Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas","volume":"43","author":"Brennan","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1111\/1541-4337.12143","article-title":"Starch retrogradation: A comprehensive review","volume":"14","author":"Wang","year":"2015","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1007\/s00217-012-1873-x","article-title":"Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin","volume":"236","author":"Konar","year":"2013","journal-title":"Eur. Food Res. Technol."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1016\/j.foodchem.2016.09.054","article-title":"Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent","volume":"217","author":"Baracco","year":"2017","journal-title":"Food Chem."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"1568","DOI":"10.1007\/s11694-020-00405-4","article-title":"An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: Effect of inulin and maltodextrin","volume":"14","author":"Sarfarazi","year":"2020","journal-title":"J. Food Meas. Charact."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1111\/j.1745-4603.2009.00196.x","article-title":"Effects of inulin and bulking agents on some physicochemical, textural and sensory properties of milk chocolate","volume":"40","author":"Farzanmehr","year":"2009","journal-title":"J. Texture Stud."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.tifs.2016.01.002","article-title":"Improving functionality of chocolate: A review on probiotic, prebiotic, and\/or synbiotic characteristics","volume":"49","author":"Konar","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1111\/ijfs.13281","article-title":"Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture\u2013effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties","volume":"52","author":"Aidoo","year":"2017","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.jfoodeng.2013.10.036","article-title":"Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture\u2013rheological, microstructure and physical quality characteristics","volume":"126","author":"Aidoo","year":"2014","journal-title":"J. Food Eng."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1080\/19476337.2013.793214","article-title":"Rheological and physical properties of inulin-containing milk chocolate prepared at different process conditions","volume":"12","author":"Konar","year":"2014","journal-title":"CyTA\u2013J. Food"},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"e15766","DOI":"10.1111\/jfpp.15766","article-title":"Investigation effects of inulin degree of polymerization on compound chocolate quality","volume":"45","author":"Goktas","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.jff.2018.02.016","article-title":"Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics","volume":"43","author":"Konar","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_99","first-page":"314","article-title":"Effects of D-tagatose and inulin on some physicochemical, rheological and sensory properties of dark chocolate","volume":"2","author":"Shourideh","year":"2012","journal-title":"Int. J. Biosci. Biochem. Bioinform."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"1413","DOI":"10.1111\/ijfs.12791","article-title":"Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate","volume":"50","author":"Rezende","year":"2015","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1007\/s00217-005-0162-3","article-title":"Cocoa substitute: Evaluation of sensory qualities and flavour stability","volume":"223","author":"Fadel","year":"2006","journal-title":"Eur. Food Res. Technol."},{"key":"ref_102","first-page":"1059","article-title":"Evaluation of physicochemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders","volume":"26","author":"Habibzadeh","year":"2019","journal-title":"Int. Food Res. J."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"1318","DOI":"10.1002\/jsfa.3208","article-title":"Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse","volume":"88","author":"Cardarelli","year":"2008","journal-title":"J. Sci. Food Agric."},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Alonso-Allende, J., Milagro, F.I., and Aranaz, P. (2024). Health effects and mechanisms of inulin action in human metabolism. Nutrients, 16.","DOI":"10.3390\/nu16172935"},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"2237","DOI":"10.1093\/advances\/nmac094","article-title":"Gastrointestinal effects and tolerance of nondigestible carbohydrate consumption","volume":"13","author":"Mysonhimer","year":"2022","journal-title":"Adv. Nutr."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/2979\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T10:15:20Z","timestamp":1787652920000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/2979"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,25]]},"references-count":106,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15172979"],"URL":"https:\/\/doi.org\/10.3390\/foods15172979","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,25]]}}}