Khaled Arab - M.Sc. student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Babak Ghanbarzadeh - Associated Professor of Food Engineering, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Shafagh Karimi - M.Sc. student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

Inulin and oligofructose belong to a class of carbohydrates known as fructans. The main sources of inulin and oligofructose that are chicory and Jerusalem artichoke. Native chicory inulin has a degree of polymerization (DP) of 2 to 60, whereas oligofructose contains chains of DP 2 to 10, with an average DP of 4. Together, fructo-oligosaccharides and inulin are now considered as the model prebiotics despite the fact depending on which colonic bacteria is sought to be enhanced. Oligofructose is highly soluble and possesses technological properties that are closely related to those of sugar and glucose syrups. It is often used in combination with high intensity sweeteners. Inulin has a much lower solubility, improves the stability of foams and emulsions and shows exceptional fat-like characteristics when used under the form of a gel in water. Experimental studies have shown their use as bifidogenic agents, stimulating the immune system of the body, decreasing the levels of pathogenic bacteria in the intestine, relieving constipation, decreasing the risk of osteoporosis by increasing mineral absorption, especially of calcium, reducing the risk of atherosclerosis by lowering the synthesis of triglycerides and fatty acids in the liver and decreasing their level in serum

Inulin, oligofructose, Prebiotics