The Use of Inulin as a Functional Food Ingredient in Baked Goods Nicole Smith March 14, 2013

Introduction The use of functional foods has become a much more popular occurrence when trying to help individuals get more of the necessary nutrients that they are lacking in their diets. The Academy of Nutrition and Dietetics (AND) says it best in their position statement, that all foods are going to be functional on some level. However, it goes on to specify that these special types of foods are considered functional because they are able to produce specific health benefits in individuals who are consuming them.1 One of the most commonly recognized functional food ingredients is inulin. This unique ingredient is a dietary fiber that occurs naturally in a variety of fruits and vegetables and is extracted from chicory root in particular for commercial purposes. As far as consumer products go, this ingredient can be found in nearly anything. Its versatile nature allows it to be added to foods ranging from dairy products to baked goods and breads.2 With this knowledge, the focus of this paper will be centered on how the use of inulin as a functional food ingredient affects the palatable qualities of a variety of baked goods when it has been added to them. By taking an in-depth look at inulin and how it acts as a functional food ingredient in baked goods, this paper will demonstrate inulins background as well as how acceptable it is when measuring the quality of the food it is added to. The importance of knowing about this topic could greatly affect fiber consumption among consumers. Many people are not getting enough fiber in their diets, but are still consuming plenty of baked goods and breads. If inulin has the capability of being added to baked goods and still remain undetected, it will not only boost fiber intake but it will also not disturb what consumers are typically used to whenever eating these products.

Health Benefits Inulin is becoming a favorable ingredient in the nutrition world as far as adding it to various baked goods goes, but what about it makes it such a phenomenon? The advantages that have been found in those who have consumed inulin regularly and from those who have taken the time to observe it are fairly notable. A low caloric value, the use of it as a fat replacer, increased dietary fiber, and prebiotic characteristics have all been seen among the benefits of this ingredient.3 They are all attributes that make it good for the people who are not meeting the recommended amount of fiber per day, looking for improved gut health, and trying to watch their weight. More widely discussed benefits include: the little to no effect it has on blood glucose levels in diabetics, the possibility to reduce cholesterol and even the data about it increasing bone strength due to an increase in calcium absorption that occurs when it has been consumed.4 Inulin can easily be viewed as a functional ingredient just from naming a few of the benefits it has been associated with. It is really no wonder that companies have been adding it to products like breads and baked products that are eaten regularly by many people when benefits like these are being seen. Inulins chemical structure Inulins basic structure is somewhat complicated, as it is not found as a single molecule. It has been said to be a polydisperse fructan containing fructose molecules that are linked together by (2-1) bonds. At the end of each of the bonds there is often a glucose molecule that is attached by an (1-2) bond; needless to say, it has a complex and lengthy form. The actual length of inulins chain can range from short to long due to the varying amount of units that have been found within the structures,

however, it is typically found as a longer chain with less soluble qualities. Information about the specific bonds, (2-1), has been found to give reason as to why inulin is considered to be a functional ingredient. This particular linkage is actually what makes inulin impossible to digest in the human body, thus giving it its previously mentioned low caloric value and dietary fiber effects.3(p1403) Also, since these special bonds do not allow inulin to be digested, but rather to pass through the small intestine and ferment in the large intestine, it is able to feed the microflora of the large intestinemaking it acceptable to call it a prebiotic. To be able to detect inulins chemical structure in various forms and to determine whether or not those forms significantly affect its acceptability, a study was done to see which commercial inulin powder would be able to form the most suitable gel to be placed in food products.5 In this study, three different brands of inulin which included Raftilose P95 (mono-disaccharide composition), Frutafit IQ (oligosaccharide composition), and Frutafit TEX (long-chain saccharide composition) were all tested by having water added to them, mixing them thoroughly and then going through a variety of tests to determine their textural profiles. The Frutafit IQ with the oligosaccharide composition showed the best results when it came to gel consistency. It showed the highest rate of stability, with Frutafit TEX in close second and Raftilose P95 having little stability. With this, it was concluded that the varying structures of the saccharides used did have an affect on the ability for inulin to form gels and produce a good form to use in products. Naturally occurring sources of inulin

Inulin has been found in a variety of commonly consumed foods. More than 36,000 plant species have been known to contain this special ingredient, so it is safe to say that it is abundant in nature and something that has been a constant in human diets over the years.3(p1402) To name a few of the plant sources that have been noted for their inulin properties they are leeks, onions, garlic, asparagus, Jerusalem artichokes, and chicory. Some bacteria and fungi have been known to contain inulin as well. 2(p287) The sources of this useful ingredient may raise the question how are we taking these plants properties and making them useful in our baked goods? The answer is by extraction. This process typically takes the naturally occurring inulin within Jerusalem artichokes or chicory root and diffuses it in hot water, refines it using ion exchangers, and then evaporates it so that it becomes a powder which is primarily what is sold by companies so that it can easily be mixed into and used in food products such as breads and baked goods.2(p287) Processed baked goods that contain inulin As previously mentioned, inulin is a naturally occurring ingredient that must be extracted from the plants in which it is found in order to be added to baked goods that have been processed. Some of the more widely known processed baked goods that are beginning to contain inulin are breads, muffins, cookies, cakes, and quick breads like scones. A lot of the research on these specific types of baked goods focuses on inulin being able to replace the actual fat land sugar that would typically be added to the baked products. In one study done on cookies, Raftiline, which is a commercial brand of inulin, was used along with other fat mimetics and sugar alcohols to see how it would affect the acceptability of the baked product.6 Much of the data concluded that Raftiline,

when combined with the sugar alcohols, lactitol or sorbitol, in a 35% replacement proportion, would produce results very similar to the control cookies that had the characteristics of a regular cookie. The only problem that was seen from doing this was the high amount of moisture that the cookies were holding; this was said to have the possibility of affecting the shelf life of the product.6(p1644) Another study that was done to evaluate the sensory properties of muffins that contained inulin as a fat replacer was helpful in demonstrating that they can be acceptable in appearance, sensory texture properties, smell and taste when the right amount of fat is being replaced.7 In this particular study, when inulin was replacing the fat at 50%, 75% and 100% there was an obvious pattern that as the inulin content went up, so did the moisture and crumb density; the volume decreased as the inulin content went up, thus making it less acceptable when compared to the control muffin. The 50% inulin replacement was found to produce the most favorable outcome because it left the muffins with a slightly firmer crumb texture, similar appearance and taste in comparison to the control muffin.7(p2536) The studies mentioned are showing a small glimpse of how inulin is affecting and has the potential to affect processed baked goods in the sense of quality. It is apparent that it is not only making these foods comparable to that of an actual muffin or cookie, but it is simultaneously giving an extra nutritional push. Physical properties of inulin that make it a useful functional ingredient in various baked goods Inulin is a product with a wide range of favorable physical properties when added to baked goods. From an earlier topic, it was stated that inulin is commonly found in the commercial form as a powder; this powder must be mixed with water in order to

dissolve and form the gel that it is commonly known for. The gelled state that results when the two are combined is what makes it most effective when placed in baked goods.8 In breads and cakes, there are particular benefits that are seen from the addition of gelled inulin. Many of the studies that were done involving breads and the use of inulin were easily able to identify the physical properties that are producing the positive results in the bread with the addition of the ingredient as a gel. A study done to observe how adding inulin to different types of wheat dough would affect the breadmaking properties was conducted.9 In this study one of the noticeable effects that had been made to the bread due to inulins physical properties was the tightening effect it had on the dough. The inulin was able to provide a stronger and more elastic product, regardless of the varying types of dough it was added to. This was said to have occurred due to the interaction between the inulin and the gluten within the dough. 9(p195) A very similar study that was conducted to determine the influence that inulin had on the quality of dough and bread was also helpful in describing another important effect inulins properties had on breads. This study heavily emphasized how the additio n of inulin to the dough and then baking it did not affect the bake loss of the product, which meant inulin had contributed little to no reduction on the bread volume or moisture content once it had been baked.10 There were also two other studies related to the research of quick breads and sponge cakes that were able to analyze inulins physical property contribution to the baked goods.11,12 The quick bread experiment in which inulin was used as a fat substitute further supported what the previously mentioned experiments had found. With the inclusion of inulin, the loaf volume had actually increased and showed no signs of loss once it was baked in the bread. It also

showed good data on the crust and color of the bread, which is a known physical quality that consumers are looking for if they are going to find it acceptable. The bread of this experiment showed that as the concentration of inulin went up in the product, so did the amount of browning. With inulin being an oligosaccharide, the carbohydrate s reducing sugar nature allowed the bread to increase its Maillard reaction time and its caramelization rate. 11(p173) The sponge cake experiment took a look at the microstructural properties of inulin when it was mixed into the batter and baked as cake. It was determined by the different microscopic tests used in this trial that inulin decreased batter viscosity, contained starch granules that looked as if they were disconnected rather than together, and produced low crumb air cell values which meant that the cake was dense. Nearly everything in the control sample showed opposite results when looked at under the microscopes. These physical attributes may not sound like the making of a good cake, but the overall acceptability of the fat replaced cakes was surprisingly good. When the fat replacement was at 70% (replacement testing was from 0%-100%), those who were asked to participate in a sensory evaluation had said that the inulin cake was acceptable and not an off-putting product.12(p197) Why is there the need to test so many different breads and go through the effort to determine how inulins properties affect the quality and acceptability of these products? Because inulin physically impacts every aspect of what it is added to. It is clear that this ingredient has a functional role in the diet when ingested, but it serves as a physical replacement and even a bettering factor to what it has been added to in a lot of cases. From the use of it as a fat replacer to it producing positive browning effects it is easily considered a useful ingredient.

The effect of inulin on the preference of baked goods Reviewing some of the research that has been discussed under previous headings, it goes without saying that inulin does not have a huge influence on the preference of the baked goods it has been added to. Most people do not even notice a difference in the baked goods when inulin has been added in a proper amount. To confirm this, quite a few studies have been done to test just how acceptable inulinadded baked products are to consumers. One study was done to evaluate the sensory acceptability and preference of orange cakes with added inulin. 13 In this study, standard cake and the inulin cakes were compared to commercially produced orange cakes. 78 consumers were selected to evaluate the sensory acceptability of appearance, aroma, texture, flavor and overall acceptability using a 1-9 (1- disliked most; 5-neutral; 9-liked most) verbal rating. Of the 78 consumers, 73% were females from the ages of 17 to 25 years old. The samples that were presented to the consumer were on plastic plates that had specific codes on them. It was also done in an individual booth setting with controlled temperature, as well as controlled lighting.13(p39) When reviewing the results of the sensory acceptability test, most of the tested characteristics of the cakes showed similar ratings; texture was the exception, as it showed a lower acceptability in the inulin cakes that were slightly harder and crumblier than the regular cakes. Data showed that what the inulin containing cakes lacked in texture, they made up for in flavor. Every cake that was rated had the same level of acceptance in the flavor category. Even more interesting, the overall acceptability and preference for consumers was similar for the orange cakes with the inulin and standard cakes, and greater than the commercial orange cakes.13(p41)

Another trial that involved testing the consumer acceptability of low fat foods containing inulin was done for a variety of baked goods.14 In this experiment, 62 untrained individuals (51 female and 11 males) were selected to evaluate the sensory details of baked goods that included blueberry muffins, chocolate cake, carrot cake, Anzac cookies, and lemon cheesecake with added Raftiline HP or Raftilose P95 Orafti inulin. The sensory evaluation provided 2 coded food samples and was presented in a random order of either a food containing inulin or a control. The participants were asked to look at and taste the foods and rate their responses to the categories overall appearance, exterior color, flavor, texture, and overall acceptabilitly.14(p1851) The results of this experiment had similar ratings to the aforementioned experiment.13 An analysis of the overall acceptability for all of the baked goods tested showed that texture and flavor were once again the two most significant categories when it came to inulin addition. It was said that these two categories may have received the most differing results because reduced-fat food flavors are more easily detected when compared to regular-fat food flavors and texture may be an issue due to inulins inability to shorten gluten strands within the dough.14(p1852-1853) In general, the results of both of the discussed experiments showed favorable data about the use of inulin and its acceptability when added to baked goods. It has been determined that a variety of baked goods can go almost completely undetected with the inclusion of inulin in the recipe and people can even develop a preference for the inulin containing product over the regular one. Application to Dietetics Practice

The dietetics field should recognize the addition of inulin into baked products as a good option for another source of fiber when dealing with clients. Because we know that American adults are only taking in about half of the amount of fiber that is recommended per day, this could be a promising solution to the problem since many people are not lacking in their consumption of bread and baked goods. Inulin is such a simple ingredient to add to the products it is placed in. Once it is in there, it is hardly noticeable. The older population could greatly benefit from this. Since most are already set in their ways of eating, they may not like having to incorporate more fibrous foods in their diet. If they could have a product that would allow them to still obtain a good source of fiber and not notice a difference in the product itself, it seems like it would be a useful option. An article that researched the trends in the addition of this functional ingredient to baked goods concluded that this is not something that is going to go away in the health world anytime soon.15 In fact, it states that the use of inulin will double in the next five years. Because consumers have become so aware of fiber and improving digestive health, there is an increased desire for products that are able to provide them with this. Inulin has this ability and it also has been proven to give an acceptable product when it has been used. Conclusion The research of inulin and how it affects the palatable qualities of baked goods showed a lot of good evidence. Based on the trials and experiments done for the particular topic, the addition of inulin to baked good products does not greatly affect the overall acceptability of the products. This was proven and supported by researchers observations as well as the consumers that were tested in these experiments. As for the

future of the inulin, it appears to be good. Many people are interested in their health and know just how important fiber is in their diets. Many people also struggle with getting enough of it and would benefit greatly from this ingredient that could easily be added to their breads or baked goods. After researching this topic, my opinion about it is that inulin has great potential to affect fiber consumption and truly serve as the functional ingredient that it is. It adds not only to the fiber aspect of the diet, but it also replaces fat in regularly high fat foods and stimulates probiotic growth in the gut. It is becoming a popular ingredient for consumer products and with good reason. It has repeatedly given positive results and solid evidence.

References 1. Position of the American Dietetic Association: Functional Foods. J Am Diet Assoc. 2009;109:735-746. 2. Franck A. Technological functionality of inulin and oligofructose. Br J Nutr. 2002;87: 287-291. 3. Niness KR. Inulin and Oligofructose: What Are They? J Nutr. 1999;129:14021406. 4. Patton D. Inulin gaining in health benefits. Nutraingredients.com. 2005. Available at: http://www.nutraingredients.com/Industry/Inulin-gaining-in-health-benefits. Accessed January 31, 2013. 5. Chiavaro E, Vittadini E, Corradini C. Physiochemical characterization and stability of inulin gels. Eur Food Res Technol. 2007;225:85-94. 6. Zoulias E, Oreopoulou V, Kounalaki E. Effect of fat and sugar replacement on cookie properties. J Sci Food Agric. 2002;82:1637-1644. 7. Zahn S, Pepke F, Rohm H. Effect of inulin as a fat replacer on texture and sensory properties of muffins. Int J Food Sci Technol. 2010;45:2531-2537. 8. OBrien CM, Mueller A, Scannell AGM, Arendt EK. Evaluation of the effects of fat replacers on the quality of wheat bread. J Food Eng. 2003;56:265-267. 9. Peressini D, Sensidoni A. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. J Cereal Sci. 2009;49:190-201. 10. Hager A, Ryan LAM, Schwab C, Ganzle MG, ODoherty JV, Arendt EK. Influence of the soluble fibres inulin and oat B-glucan on quality of dough and bread. Eur Food Res Technol. 2011;232:405-413.

11. Roble C, Ktenioudaki A, Gallagher E. Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach. Eur Food Res Technol. 2011;233:167-181. 12. Rodriguez-Garcia J, Puig A, Salvador A, Hernando I. Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physiochemical, and Sensory Properties. J Food Sci. 2012;77:189-197. 13. Volpini-Rapina LF, Sokei FR, Conti-Silva AC. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. J Food Sci Technol. 2012;48:37-42. 14. Devereux HM, Jones GP, McCormack L, Hunter WC. Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose. J Food Sci. 2003;68:18501854. 15. Watson E. Frost & Sullivan: US prebiotics market to double in five years. Foodnavigator-usa.com. 2011. Available at: http://www.foodnavigatorusa.com/Business/Frost-Sullivan-US-prebiotics-market-to-double-in-five-years. Accessed January 31, 2013.