---

Chocolate is a popular product for cunsumers in different ages . Chocolate sweetness  is related to the sucrose in its formula , it can be replaced by sweeteners like low digestible carbohydrates (LDCS) .The results would be reduction in calories and glycemic index and prevention of tooth decay. The aim of this study was to replace  the sucrose with the inulin (as dietary fiber) and tagatose (as natural keto hexose  with sweetness similar to sucrose). The ratio of the replacements were 100:0 , 75:25 , 50:50 , 25:75 and 0:100 inulin:tagatose in milk chocolate formula and the chemical and rheological properties of samples were tested. Results indicated that when the amount of inulin reduced and amount of tagatose  increased in chocolate formula, moisture contents reduced but aw values increased . The hardness of samples was related to the percentage of tagatose when tagatose added  to the formula, hardness was increased and the hardness of sample with 100% tagatose and control were comparable. In color parameters the least amounts of l^* ,a^*,b^*,c^* and hue° were observed in chocolate with 100% inulin which they went up when amount of tagatose was increased in formula. When inulin reduced in samples,  and  incresed and the lowest real and linear yield stress occurred in the sample with 100% inulin. By reduction of inulin, apparent and plastic viscosity were reduced. The least amount of apparent and plastic viscosity was observed in sample with 25%inulin-75% tagatose and the viscosity in formula with tagatose had no significant difference with control. Flow property index also reduced with reduction of inulin. Results showed that the samples with 50% inuin -50% tagatose and 25% inuin -75% tagatose  and 100% tagatose were the best ratio of the sugars as replacement of sucrose in formula, the two formers formulas are the best formula from nutrition point of view and are considered  as a functional food.  

---

Kombucha is a non-dairy fermented beverage. Traditional substrate for kombucha production is sweetened black tea. Kombucha culture can also use other carbohydrates such as inulin and oligofructose as a substrate. In this study inulin and oligofructose extracted from Jerusalem artichoke tuber at 0, 2, 4, 6, 8 and 10% were used as substrates for kombucha fermentation. The chemical changes during fermentation period were compared with those occurred during traditional substrate fermentation at the same concentrations. The rate of inulin fermentation by kombucha culture was higher than that of sucrose fermentation. The pH value in kombucha produced with inulin was higher than that of traditional product. Acetic acid and lactic acid measurements using HPLC showed that the acetic and lactic acid contents of traditional product was higher and lower than the kombucha produced with inulin, respectively. Soluble protein content and antioxidant activity was higher in kombucha produced with inulin as a substrate. Thus, using inulin as a substrate for kombucha culture decreases fermentation time and produces a product with high pH.

---

Yog-ice cream (frozen yogurt), is a kind of frozen desserts which has similar features with ice cream in physical and apparent characteristics. In this study, frozen yogurt was produced as a synbiotic product containing both probiotics and prebiotics. Lactobacillus Casei(LAFTI-L26)as a probiotic bacteria was added to low fat frozen yogurt in two types;free and encapsulated,and its survivability was evaluated during 30 days storage at -18^oc.Prebiotic compound that was used in this study,was Inulin that added to frozen yogurt in different levels(0,2.5 and 5% w/w). The viable cell number of L.casei in the free state in prepared low fat frozen yogurt mixture, was between 9.801-9.779 log cfu/ml at the first day, and after 30 days storage at -18^oc,its viable number redused to 7.451-7.866 log cfu/ml. In samples of frozen yogurt containing L.casei that was encapsulated by sodium alginate-whey protein concentration(wpc),the viable cell number of L.casei was 8.150-8.661 log cfu/ml  at the first day that reduced to 6.650-7.477 log cfu/ml at the end of 30 days storage at -18^oc.Totally ,obtained results showed that encapsulation of lactobacillus casei in Alginate-Whey protein capsules, could significantly improve survivability of L.casei.(p<0.05) that the viable number of this bacteria in frozen yogurt containing encapsulated probiotic,was in the range of investigated levels by the International Dairy Federation(10⁶-10⁷ cfu/g).

---

In present study, effects of different levels of inulin (0, 1 and 2%) on the physicochemical and sensory properties and probiotic survival in frozen yogurt was investigated. Results showed that inulin at concentration of 1% had no effect on pH but at level 2% had significant effect on pH. Addition of inulin increased overrun and viscosity.  The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In comparison of control sample, frozen yogurts containing inulin had better melting properties and inulin at concentration of  2% increased the time of first dripping, significantly. Total acceptability of samples revealed that frozen yogurt with 2% inulin had the most appealing sensory characteristics.  In terms of probiotic survival, the sample with 2% inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.  

---

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. IN this research, the effect of fat replacement with inulin was studied. Physical properties of cake batter such as viscosity and also physicochemical properties of cake (moisture content, volume, fat, textural firmness and sensory properties) were determined. Results showed there were no significant differences in batter viscosity and moisture, volume and textural firmness between control cake and those prepared with  fat-replacer level (p>0/05). Increasing the level of tat-replacer from  to  resulted in significant decrease in the physic-chemical properties of cakes (p<0/05). Cakes prepared with  replacer level hand higher mean scores for flavor and overall acceptability compared to control. Increasing the level of replacer from  to  resulted in significant decreases in all sensory properties rating scores compared to that of the control.  

---

The aim of this research was to produce low-fat and functional fish nuggets using the inulin prebiotic. In this study, inulin was used at concentrations of 0%, 1.5%, 3%, and 4.5% to enrich the fish nuggets. The results showed that increasing the concentration of inulin led to a reduction in fat content in the fish nuggets, with the greatest reduction observed in the treatment containing 4.5% inulin (T3). Additionally, the quality attributes of the fish nuggets, including moisture content, cooking loss, and shrinkage, were improved with the use of inulin. Higher concentrations of inulin resulted in a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*) during both pre-frying and final frying step. Inulin also improved the textural properties of the nuggets, such that with increasing inulin concentration, hardness, cohesiveness, chewiness, and gumminess decreased, while springiness and resilience increased. This study demonstrated that enriching fish nuggets with 4.5% inulin can effectively reduce fat content and enhance the quality of fried fish nuggets.

---

  There are many health effects of prebiotic products. Apple juice is a beverage that is used in most countries. Aim of this study was producing prebiotic clear apple juice that moreover having healthy effects for consumers, have not any bad effects on its visual properties such as color and clarity that are important factors in increasing customer acceptance of the product. Prebiotic combinations such as Inulin, fructooligosaccharide and polydextrose, each of them were added to clear apple juice in three dosages: 1.5, 2.5 and 3.5 percent and one sample were prepared as a blank without adding any prebiotic. All of the samples were hold in 4 and 25 ˚c temperature for 6 month and their spectroscopic characteristics including a٭(redness), b٭(yellowness), l٭(whiteness) and dE (color changing) On the first day of production and at intervals of one month for 6 months were measured. The results showed that increasing in temperature and time increases the rate of color changing for each sample in comparison to the control sample. In samples that contain inulin color changing was further than blank, and in samples that contain polydextrose and fructooligosaccharide it was less than blank. Increasing the amount of fibers has not noticeable effect on the color of samples and increasing in dosage of added material increases the variation amount in comparison to blank sample. Adding fructooligosaccharide and polydextrose in compare with inulin create greater transparency and less color changing in product and in terms of Colorimetric characteristics are more appropriate than inulin for adding to apple juice.

---

Aim of this study was to produce prebiotic clear apple juice that in addition to having healthy effects for consumers could keep its quality properties. In this investigation Inulin, fructooligosaccharide and polydextrose, were added to clear apple juice as prebiotic components in three dosages: 1.5, 2.5 and 3.5 percent and one sample was prepared as a blank without adding any prebiotic. All samples were held in 4˚^C and 25˚^C for 6 month and some of their physicochemical characteristics including soluble solids (Brix), reduced sugar and total sugar were measured in the first day of production and at intervals of one month for the whole 6 months. The results showed that with adding prebiotic the amount of Brix, reduced sugar and total sugar was increased. For Brix it became of 14.1% in control sample to 17.6% in samples that contain prebiotic, reduced sugar was 9.45 g/100 ml in blank and after adding prebiotic it became up to 10, total sugar was near 12 in blank and after adding prebiotic it became 13 and 14 up to kind of prebiotic. The most amounts for reduced sugar was in samples containing poly dextrose and the least amount was in samples containing inulin. For total sugar the most amounts was in samples containing inulin and the least amount was in samples containing polydextrose. Increasing in dosage of prebiotic increases the variation amount in comparison to blank sample and samples contain less prebiotic. With increasing of the temperature and time of storage the rate of reduced sugar changing increased and total sugar changing decreased for each sample in comparison to the control sample and it doesn't any effect on Brix. Samples with prebiotic were sweeter than blank in result of their sugar content and inulin and fructooligosaccharide create sweetener product.

---

Molten dark chocolate is a dispersion of solid particles including sugar and cocoa powder in a continuous phase of cocoa butter. Hence, the rheological properties as well as the particle size distribution of ingredients in chocolate are very important for obtaining high-quality products with well-defined texture. Therefore, the present study aimed to evaluate the effects of sugar substitutes on rheological characteristics and particle size distribution of prebiotic dark chocolate. For doing this, a prebiotic compound (inulin) in combination with bulking agents (polydextrose and maltodextrin) at different levels (0–100 %) along with sucralose were used. Based on our findings, all the treateded samples showed thixotropic and pseudoplastic behavior and the Casson mathematical model most closely fitted to the rheological data. Furthermore, the sucrose replacement slightly affected the viscoelastic properties and the viscosity of the samples was time independent. In terms of the particle size, they were somewhat larger than the commercial one but still below the taste threshold.

---

Dahi is a traditional Indian fermented milk product that is similar to plain yogurt in appearance and consistency. As compared to yogurt, dahi has lower acidity, consequently it seems to be more effective in production of probiotic or synbiotic foods. The aim of this study was optimization of the production process and evaluation of physicochemical and microbial properties of synbiotic dahi by response surface methodology (RSM) based on Box Benken Design. Inulin (0-2.5%), tragacanth gum (0-0.06%) and storage time (1-19 days) were the factors that their impacts on the dependent variables were evaluated. In order to optimize variables, three traits including firmness, syneresis and viability of probiotic Lactobacillus acidophilus (LA₅) were considered as responses. Finally, the appropriate power and fit of model were indicated based on determination coefficient (R²), adjusted determination coefficient and coefficient of variation (CV). The determination coefficient (R²) for firmness, syneresis and microbial counting in synbiotic dahi was obtained 0.99, 0.91, and 0.98, respectively. The increase in the concentration of inulin and storage time led to improve of syneresis and firmness of the products. Also, the increase in concentration of tragacanth up to 0.03% increased firmness, while afterward up to 0.06% concentration caused negative effect and reduced firmness. The increase in concentration of tragacanth and inulin had positive effect on probiotic counting of the products, while storage time had deleterious effect on it. According to the results of optimization experiments, optimal conditions were 2.5% concentration of inulin with 0.03% concentration of tragacanth gum in 18-day holding period.

---

---

Through ceating crosslink in proteins, and strengthening the protein-based food structures, MTGase can positively affect the serum holding capacity and gel firmness properties of foods. Inulin is fructose polymers with 2 to 60 degree of polymerization that linked by β (2-1) fructosyl bonds. Prebiotic and bifidogenic features of this matter have caused to use it as a functional ingredient in food products. The purpose of this study was to study the effect of the addition of MTGase and long-chain inulin on the physicochemical and sensory properties of doogh. In this study, the effect of using MTGase (0-0.3%) and long-chain inulin (0-1.5%) in 5 samples of doogh was examined on physicochemical (pH, titratable acidity, density, SNF, viscosity and phase separation) and organoleptic properties (consistency, flavor, odor, color and overall acceptability). Evaluations were performed at 24 hours and 30 days of storage. The results revealed that with increase of Transglutaminase and inulin no significant difference in pH, acidity, flavor, odor between the control sample and other treatments containing inulin and MTGase after 24 hours and 30 days was observed (P>0.05). The viscosity, SNF, density, serum phase separation, consistency and overall acceptability of samples R3 (1.5% inulin and 0.3% MTGase) and R4 (1.5% inulin and 0.1% MTGase) shown superior physicochemical and sensory properties.

---

Recognizing the relations between different variables of fat replacing, modeling could contribute to an optimum control of the process and accordingly improve the quality of the final low fat product such as yogurt. In the present study, the Response Surface Methodology (RSM) and Central Composite Design (CCD) has been applied to investigate the effects of different concentrations of inulin (0, 3 and 6%) as a fat replacer, heat treatment (70, 82.5 and 95°^c) and various shear stresses using a stirrer (3000, 6000 and 9000 RPM) on gelling properties of yogurt and also different quality attributes of a low fat yogurt. The equations obtained from the study showed that undependent variables had significant effects on the measured attributes (p<0.05). The most effective factor was inulin concentration that improved the low fat yogurt texture, although higher concentrations had negative effect on sensory properties and color. On the other hand, heat treatment had significant effect on gelling ability of yogurt. In sum, sample with 3% inulin, processed at 82.5°^C and stirred at 6000 RPM was selected as optimum condition for prebiotic yogurt processing by inulin.

---

Mozzarella is one of the most important cheeses in the Pasta filata group which contains 18 to 30% fat. Due to the increasing use of Mozzarella cheese, it is necessary to improve its qualitative characteristics. The aim of this study was to investigate the combined effect of inulin and gelatin and its effect on the qualitative properties of Mozzarella cheese. In this study, the effect of four independent variables of inulin, gelatin in different ratios (0.25, 0.62, 1, 1.75%), fat 15 - 30%, and the duration of storage for 1 to 30 days at a temperature of -18 °C. The results showed that the combination of inulin and gelatin could improve the quality of Mozzarella cheese. Based on the results, an increase in the ratio of inulin to gelatin in increasing the moisture content and reducing pH, the effect of storage time on moisture reduction and pH were significant (p<0.05). However, the effect of the ratio of inulin to gelatin, fat percentage and shelf life on the amount of salt It was unnecessary (p>0.05). The results of this study indicate that the combined effect of inulin and gelatin in the ratio of 1.75%, due to the development of an expandable tissue, is the relatively smooth appearance of the fatty, proper taste and oral sensation to improve the qualitative characteristics of Mozzarella cheese.

---

Kefir is a fermented dairy drink that are produced using kefir grain and has beneficial effects on human health. In this study, the effects of the addition of Inulin (0.5, 1, 1.5%) on the physicochemical (pH, acidity, viscosity, syneresis and color), microbial (lactic acid bacteria and yeast) and organoleptic characteristics of kefir prepared with buffalo milk were investigated during 15 days refrigerator storage. The results showed that with increase of inulin content, the acidity and viscosity of kefir samples increased during storage period, while with increasing inulin content, the syneresis of the samples decreased on the last day of storage. Inulin also increased the number of lactic acid bacteria in kefir, indicating that the inulin was a prebiotic, but did not affect yeast growth. In addition, inulin reduced the lightness of kefir. Sensory evaluation results showed that inulin reduced the odor, taste and texture and had a negative effect on the overall acceptance of samples. According to the findings of this study, although inulin increased the probiotic properties of kefir, it had a negative effect on syneresis and sensory attributes of kefir.

---

---

The consumption of extruded snacks has been increased among children. Due to their high content of fat and low nutritional value extruded snacks are contributing to a range of health problems which related to an unhealthy diet. Therefor they had an appropriate potential for production of functional foods. The objective of the research was to substitute fat used in the production of snacks coating partially by different levels of fat replacer containing native inulin (0-20%) and resistant starch (0-20%) in order to supply low fat flavoring of snacks. Based on mixture design the effect of fat replacers on rheological properties, color and emulsion stability of final products were investigated. Results showed that, addition of resistant starch increased emulsion stability of coating (1.42). The flow behavior index of samples were investigated by Power-law and Bingham model. Power-law was successfully fitted to the description of flow behavior of coating. Meanwhile, based on rheological properties,  all of the samples showed shear thinning behavior and the samples containing higher amount of inulin(20%) and lower amount of fat (80%) had the highest consistency coefficient (2.219 Pa.Sⁿ) and the lowest  and flow behavior index (0.868). The lightness of product was decreased by increasing fat replacers levels. The lowest amount of lightness belonged to sample containing inulin- resistant starch in 10-10% levels

---

Heat pasteurization has undesirable effects on nutrients and nutritional value of food. Ultrasound technique is used to degrade microorganisms and enzyme inactivation that increases products shelf-life without change in nutritional properties. In this regard, this study aims to produce synbiotic carrot juice containing 2% w/w inulin as a prebiotic substance and two probiotic bacteria, Lactobacillus casei and Lactobacillus plantarum using two different treatment methods: thermal (90°C for 4 minutes) and sonication (60°C and 37 kHz for 10 minutes). Probiotic bacteria count and viability, pH, acidity, brix, viscosity and sensory properties were evaluated during 45 day storage time. The results showed a significant effect of the type of processing method and storage time on the probiotic bacteria count, pH, acidity and brix of samples. The effect of the processing method on viscosity was not significant while, viscosity and brix of the samples reduced during storage time. The results also indicated that thermal method reduced the overall acceptability of synbiotic carrot juices. Considering the degradation effects of heat, synbiotic carrot juice treated by ultrasound with maximum survival of probiotic bacteria, acceptable chemical and physical properties and high organoleptic scores was suggested as a functional product.
 

---

The purpose of this study was to compare the effects of extracted inulin from chicory root and commercial inulin on synbiotic yogurt properties during 21 days at refrigerator storage. Inulin powder from chicory root (0, 1.5, 3 and 4%) and commercial inulin (0, 1, 2 and 3%) were used in synbiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis. The addition of commercial inulin and the extracted inulin powder increased acidity and consequently decreased pH. Adding commercial inulin to milk increased the viscosity and reduced the final product syneresis. The extracted inulin powder at low concentrations had a positive effect on these properties. By increasing storage time, the acidity and syneresis of the synbiotic yogurt increased and pH decreased. The presence of these compounds in milk had a positive effect on the viability of the probiotics bacteria in yogurt, which the effect of commercial inulin on the survival of probiotic bacteria being greater than that of the extracted inulin. Addition of commercial inulin had no significant effect on the color properties of the yogurt samples, while the addition of the extracted inulin powder significantly reduced the brightness index (L*) compared to the control sample and increased the redness (a*) and yellowness (b*) indexes. All sensory properties improved by increasing commercial inulin, whereas 1.5% of the extracted inulin powder had no negative effect on sensory properties of the synbiotic yogurt compared to control.

---

Biodegradable polymers have supplied most of common packaging materials because they present several desired features. The purpose of this study was to prepare and investigate the physicochemical properties of carboxymethyl cellulose based nanocomposite film containing inulin with three different concentrations (0, 10 and 20%) and cellulose nanofiber in three levels (0, 2.5 and 5%). Thickness, Water vapor permeability (WVP), Water contact angle, mechanical properties, field emission scanning electron microscopy (FE-SEM) and X-ray diffraction were evaluated for film samples. WVP decreased with adding cellulose nanofiber and inulin and water contact angle increased significantly (p <0.05). The mechanical properties were also improved by adding the cellulose nanofibers. Whereas inulin had a negative effect on mechanical properties by decreasing tensile strength (UTS) and increasing elongation to break (ETB), this effect of inulin was compensated by cellulose nanofiber in the composite films containing inulin and cellulose nanofiber. The FE-SEM and X-ray diffraction results showed that the cellulose nanofiber and inulin were dispersed in the polymeric matrix and formed a dense and compact structure in compared to the control film. Results showed that cellulose nanofiber and inulin improve the properties of carboxymethyl cellulose based nanocomposites and the obtained film can be used as a new choice in food packaging.