ReviewFoods (Basel, Switzerland)2026
Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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6 authors.
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Abstract
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's 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.
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