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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Health has become the prime importance for consumers with the ongoing pandemic situations. They are in search of food solutions that meet their requirements of health and nutrition along with taste. Inulin is one such dietary fibre which when added to food imparts various health benefits. Inulin is mainly known for its prebiotic effect. Several studies have proved its role in influencing lipid metabolism, enhanced bio availability of minerals and prevention of cancer and tumor growth. Inulin acts has wide scope in dairy products and recently many researches are exploiting inulin as a prebiotic source, a bulking agent and/or calorie reducing agent, a fat replacer and a texture modifier in various dairy products thus providing consumers guilt free traditional dairy products with enhanced nutritional properties and similar taste.
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