{"id":6173,"date":"2024-08-06T05:52:20","date_gmt":"2024-08-06T05:52:20","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6173"},"modified":"2024-08-06T05:52:20","modified_gmt":"2024-08-06T05:52:20","slug":"inulin-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/inulin-2\/","title":{"rendered":"Yeni g\u0131da bile\u015feni in\u00fclinin makarna \u00fcr\u00fcnlerindeki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

\u0130n\u00fclin do\u011fada yayg\u0131n olarak bulunur ve bir\u00e7ok bitki t\u00fcr\u00fcnde bulunan bir polisakkarittir, esas olarak so\u011fan, sar\u0131msak, hindiba ve krizantem gibi do\u011fal bitkilerin k\u00f6klerinden ve g\u00f6vdelerinden kaynaklan\u0131r. Modern insanlar\u0131n ya\u015fam standartlar\u0131n\u0131n iyile\u015fmesiyle birlikte, g\u0131da end\u00fcstrisi \u015fu anda t\u00fcketicilerin sa\u011fl\u0131kl\u0131 beslenme gereksinimlerini kar\u015f\u0131larken ayn\u0131 zamanda ilgili beslenme ihtiya\u00e7lar\u0131n\u0131 da kar\u015f\u0131lamak i\u00e7in \u00f6nemli bir zorlukla kar\u015f\u0131 kar\u015f\u0131yad\u0131r.<\/p>\n

\u0130n\u00fclin iyi suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe, iyi renge, uygun molek\u00fcler a\u011f\u0131rl\u0131\u011fa ve un ile benzer toz \u00f6zelliklerine sahiptir. Una in\u00fclin eklenmesi, \u00fcr\u00fcndeki diyet lifi i\u00e7eri\u011fini art\u0131r\u0131r ve ayr\u0131ca \u00fcr\u00fcn kalitesini iyile\u015ftirir.<\/p>\n

Hamurun reolojik \u00f6zellikleri ve i\u015fleme performans\u0131<\/strong>
\nNem morfolojisi ve da\u011f\u0131l\u0131m\u0131ndan do\u011frudan etkilenir<\/strong><\/p>\n

Rodenlin, orta glutenli una k\u0131sa zincirli, do\u011fal ve uzun zincirli in\u00fclin eklemi\u015f ve in\u00fclinin farkl\u0131 polimerizasyon derecelerinin hamurda farkl\u0131 hareketlili\u011fe sahip suyun g\u00f6\u00e7 davran\u0131\u015f\u0131 \u00fczerindeki etkisini diferansiyel kalorimetrik taray\u0131c\u0131 (DSC) ve n\u00fckleer manyetik rezonans (NMR) ile ara\u015ft\u0131rm\u0131\u015ft\u0131r.<\/p>\n

DSC sonu\u00e7lar\u0131, s\u0131k\u0131ca ba\u011fl\u0131 su i\u00e7eri\u011finin farkl\u0131 polimerizasyon derecelerine sahip in\u00fclin ilavesiyle pozitif bir korelasyon g\u00f6sterdi\u011fini ve bunun tersinin hamurdaki serbest ve zay\u0131f ba\u011fl\u0131 su i\u00e7eri\u011fi i\u00e7in do\u011fru oldu\u011funu g\u00f6stermi\u015ftir. NMR sonu\u00e7lar\u0131 ise suyun hamurdaki makromolek\u00fcllerle etkile\u015fime girdi\u011fini ve suyun zay\u0131f ba\u011fl\u0131 sudan serbest suya ve s\u0131k\u0131 ba\u011fl\u0131 suya ge\u00e7ti\u011fini g\u00f6stermi\u015ftir.<\/p>\n

Hamurdaki serbest su, k\u0131sa zincirli in\u00fclin ve do\u011fal in\u00fclinden daha belirgin bir \u015fekilde etkilenirken, s\u0131k\u0131ca ba\u011fl\u0131 su esas olarak uzun zincirli in\u00fclinden etkilenir ve in\u00fclinin \u00fc\u00e7 polimerizasyon derecesi de zay\u0131f ba\u011fl\u0131 suyu etkiler. Yang Duan, hamura farkl\u0131 polimerizasyon derecelerine sahip in\u00fclin ekledikten sonra benzer bir su transfer modeli bulmu\u015ftur.<\/p>\n

Genel olarak, in\u00fclin ilavesi ile hamurun su emilimi azalm\u0131\u015f, bu da hamurun olu\u015fum s\u00fcresini \u00f6nemli \u00f6l\u00e7\u00fcde uzatm\u0131\u015f, hamurun stabilitesini art\u0131rm\u0131\u015f, hamurun uzamaya kar\u015f\u0131 direncini ve viskoelastisitesini art\u0131rm\u0131\u015f, hamurun gluten ve mukavemetini art\u0131rm\u0131\u015f ve sonu\u00e7 olarak yo\u011furma direnci indeksini d\u00fc\u015f\u00fcrm\u00fc\u015ft\u00fcr.<\/p>\n

Luo Denglin'in grubu da buharda pi\u015firilmi\u015f ekme\u011fin haz\u0131rlanmas\u0131nda yayg\u0131n olarak kullan\u0131lan orta glutenli unu ara\u015ft\u0131rma nesnesi olarak alm\u0131\u015f ve hamurun toz \u00f6zelliklerini ve gerilme \u00f6zelliklerini incelemek i\u00e7in orta glutenli una k\u0131sa zincirli in\u00fclin eklemi\u015f ve hamurun reolojik parametrelerinin e\u011filimlerini incelemi\u015ftir. \u00c7al\u0131\u015fma, hamurun uzama direncinin, gerilme oran\u0131n\u0131n ve gerilme enerjisinin k\u0131sa zincirli in\u00fclin ilavesiyle artt\u0131\u011f\u0131n\u0131 ve k\u0131sa zincirli in\u00fclin ilave miktar\u0131 7.5% oldu\u011funda maksimum de\u011fere ula\u015ft\u0131\u011f\u0131n\u0131 ve glutenin g\u00fcc\u00fcn\u00fcn artt\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir.<\/p>\n

K\u0131sa zincirli in\u00fclinin g\u00f6r\u00fcn\u00fcm \u00f6zellikleri \u00fczerindeki etkileri<\/strong>
\nve yap\u0131sal \u00f6zellikleri ve ya\u015flanma s\u00fcreci<\/strong><\/p>\n

JuanLiu'nun grubu, geleneksel bir \u00c7in temel g\u0131das\u0131 olan buharda pi\u015fmi\u015f \u00e7\u00f6reklere k\u0131sa zincirli in\u00fclin ekleyerek, bunun buharda pi\u015fmi\u015f \u00e7\u00f6reklerin g\u00f6r\u00fcn\u00fcm\u00fc ve yap\u0131sal \u00f6zellikleri ile ya\u015flanma s\u00fcreci \u00fczerindeki etkilerini ara\u015ft\u0131rd\u0131. \u0130n\u00fclin ilavesiyle buharda pi\u015fmi\u015f \u00e7\u00f6reklerin \u00f6zg\u00fcl hacim, boyut boyutu ve duyusal tat puanlar\u0131n\u0131n artt\u0131\u011f\u0131, eklenen in\u00fclin miktar\u0131 daha da art\u0131r\u0131ld\u0131\u011f\u0131nda yukar\u0131daki indekslerin tekrar d\u00fc\u015fmeye ba\u015flad\u0131\u011f\u0131 ve en y\u00fcksek puanlar\u0131n eklenen in\u00fclin miktar\u0131 5% oldu\u011funda elde edildi\u011fi bulunmu\u015ftur. Yazarlar, buharda pi\u015fmi\u015f \u00e7\u00f6reklerin renk indeksini kolorimetrenin L*a*b de\u011feri ile de\u011ferlendirmi\u015f ve orta d\u00fczeyde k\u0131sa zincirli in\u00fclin ilavesinin taze buharda pi\u015fmi\u015f \u00e7\u00f6reklerin yap\u0131sal \u00f6zelliklerini iyile\u015ftirdi\u011fini, ancak ayn\u0131 zamanda buharda pi\u015fmi\u015f \u00e7\u00f6reklerin ya\u015flanma oran\u0131n\u0131 da h\u0131zland\u0131rd\u0131\u011f\u0131n\u0131 belirtmi\u015flerdir.<\/p>\n

Nem g\u00f6\u00e7\u00fcn\u00fcn, buharda pi\u015fmi\u015f \u00e7\u00f6reklerin ya\u015flanma oran\u0131n\u0131 etkileyen \u00f6nemli bir fakt\u00f6r oldu\u011fu ortaya \u00e7\u0131km\u0131\u015ft\u0131r. Bu \u00e7al\u0131\u015fma, buharda pi\u015fmi\u015f \u00e7\u00f6reklerde in\u00fclin uygulamas\u0131 i\u00e7in teorik bir temel sa\u011flar ve in\u00fclin ilaveli buharda pi\u015fmi\u015f \u00e7\u00f6rekler daha iyi i\u015flevselli\u011fe ve besin de\u011ferine sahiptir.<\/p>\n

Luo Denglin, farkl\u0131 miktarlarda do\u011fal in\u00fclin ilavesinin hamurun fermantasyon reolojisi \u00fczerindeki etkisini incelemek amac\u0131yla hamurun fermantasyon s\u00fcrecini sim\u00fcle etmek i\u00e7in bir fermantasyon reometresi kullanm\u0131\u015ft\u0131r. Yazarlar, tek y\u00f6nl\u00fc test sonu\u00e7lar\u0131na dayanarak, farkl\u0131 in\u00fclin ilavelerinin ve di\u011fer fakt\u00f6rlerin ekmek pi\u015firme kalitesi \u00fczerindeki etkilerini a\u011f\u0131rl\u0131kl\u0131 bile\u015fik puanlar arac\u0131l\u0131\u011f\u0131yla analiz etmek i\u00e7in bir yan\u0131t y\u00fczeyi merkezi kombinasyon tasar\u0131m\u0131 ger\u00e7ekle\u015ftirmi\u015flerdir.<\/p>\n

\u0130n\u00fclin ekleme miktar\u0131n\u0131n art\u0131r\u0131lmas\u0131n\u0131n hamurun toplam hava \u00fcretimini art\u0131rmada, maksimum genle\u015fme y\u00fcksekli\u011fini azaltmada ve hamurun bo\u015fluk geli\u015ftirme s\u00fcresini \u00f6nemli \u00f6l\u00e7\u00fcde k\u0131saltmada faydal\u0131 oldu\u011fu g\u00f6sterilmi\u015ftir. Bunun iki fakt\u00f6re ba\u011fl\u0131 olabilece\u011fi de g\u00f6sterilmi\u015ftir: in\u00fclin belirli miktarda monosakkarit ve oligosakkarit i\u00e7erir ve in\u00fclin ilavesi gluten protein i\u00e7eri\u011fini seyrelterek gluten a\u011f yap\u0131s\u0131n\u0131 olu\u015fturma s\u00fcrecini engellemi\u015f ve hamurun uzamaya kar\u015f\u0131 direncini art\u0131rm\u0131\u015ft\u0131r.<\/p>\n

Sonu\u00e7lar, in\u00fclin ilavesinin ekme\u011fin sertli\u011fini azaltt\u0131\u011f\u0131n\u0131, ekme\u011fin elastikiyeti \u00fczerinde \u00f6nemli bir etkisi olmad\u0131\u011f\u0131n\u0131 ve eklenen in\u00fclin miktar\u0131n\u0131n artmas\u0131yla ekme\u011fin \u00f6zg\u00fcl hacminin hafif\u00e7e artt\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. En y\u00fcksek duyusal de\u011ferlendirme ve a\u011f\u0131rl\u0131kl\u0131 bile\u015fik skoru (94,17) 5,0% in\u00fclin ilavesinde elde edilmi\u015f ve bu miktardaki ilaveli ekme\u011fin tekst\u00fcr\u00fcn\u00fcn yumu\u015fak, tad\u0131n\u0131n iyi ve i\u00e7 stomalar\u0131n\u0131n d\u00fczg\u00fcn ve k\u00fc\u00e7\u00fck oldu\u011fu g\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<\/p>\n

Farkl\u0131 miktarlarda in\u00fclinin un reolojisi ve \u00e7ekme \u00f6zellikleri \u00fczerine etkileri<\/strong>
\nFan Wenjing de ara\u015ft\u0131rma nesnesi olarak ekme\u011fi alm\u0131\u015f ve eklenen farkl\u0131 miktarlardaki in\u00fclinin unun reolojik \u00f6zellikleri ve gerilme \u00f6zellikleri \u00fczerindeki etkilerini bir toz \u00f6l\u00e7er ve bir gerilme \u00f6l\u00e7er kullanarak ara\u015ft\u0131rm\u0131\u015f ve in\u00fclin eklendikten sonra ekme\u011fin tekst\u00fcrel \u00f6zelliklerini bir tekst\u00fcr \u00f6l\u00e7er kullanarak de\u011ferlendirmi\u015f ve duyusal de\u011ferlendirmeyi ger\u00e7ekle\u015ftirmi\u015ftir.<\/p>\n

Sonu\u00e7lar, un hamurlar\u0131n\u0131n reolojik \u00f6zelliklerinin in\u00fclin ilavesiyle iyile\u015ftirildi\u011fini, k\u0131vam\u0131n artt\u0131\u011f\u0131n\u0131 ve hamurlar\u0131n olu\u015fum ve stabilizasyon s\u00fcrelerinin artt\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. Hamurun gerilme e\u011frileri, gerilme direnci, maksimum gerilme direnci ve gerilme oran\u0131 artm\u0131\u015f ve daha sonra azalm\u0131\u015f ve hamur uzamas\u0131 ile belirli bir art\u0131\u015f e\u011filimi g\u00f6stermemi\u015ftir. \u0130n\u00fclin ilavesi su tutma kapasitesini artt\u0131rm\u0131\u015f ve ekme\u011fin sertli\u011fini azaltm\u0131\u015ft\u0131r ve ekme\u011fin en iyi genel duyusal puan\u0131 6% ilave seviyesinde elde edilmi\u015ftir.<\/p>\n

Reolojik karakterizasyon<\/strong>
\nBojnanska ve arkada\u015flar\u0131, ana bile\u015fen olarak in\u00fclin ve bu\u011fday unu ilavesiyle yap\u0131lan \u00fcr\u00fcnlerin reolojik \u00f6zelliklerini ara\u015ft\u0131rm\u0131\u015flard\u0131r. Yazarlar, bu\u011fday unu yerine 5%, 10%, 15%, 20% ve 25% in\u00fclin eklemi\u015f ve reolojik parametrelerin (hamur su ba\u011flama kapasitesi, hamur olu\u015fum s\u00fcresi, hamur stabilitesi, zay\u0131flama derecesi vb.<\/p>\n

\u00d6zellikle, d\u00fc\u015f\u00fck in\u00fclin ilaveleri (5% ve 10%) hamurun su ba\u011flama kapasitesinde d\u00fc\u015f\u00fc\u015fe yol a\u00e7arken, y\u00fcksek in\u00fclin ilaveleri (15% ila 25%) hamurun su ba\u011flama kapasitesinde art\u0131\u015fa yol a\u00e7m\u0131\u015ft\u0131r. \u0130n\u00fclin ilavesi ayr\u0131ca hamur olu\u015fum s\u00fcresini ve hamur sertli\u011fini uzatm\u0131\u015f ve in\u00fclinin gluten a\u011f\u0131n\u0131n olu\u015fumunu etkileyebilece\u011fi, bunun da t\u00fcm hamurun viskoelastisitesi ve mukavemetinin yan\u0131 s\u0131ra gluten aras\u0131ndaki etkile\u015fimlerle sonu\u00e7lanabilece\u011fi analiz edilmi\u015ftir.<\/p>\n

Yazarlar ayn\u0131 zamanda farkl\u0131 seviyelerde in\u00fclin ilavesi ile yap\u0131lan ekmeklerin kalitesini de incelemi\u015f ve duyusal de\u011ferlendirme testleri yapm\u0131\u015flard\u0131r. Eklenen in\u00fclin miktar\u0131 10%'den fazla oldu\u011funda ekmek kalitesinin d\u00fc\u015ft\u00fc\u011f\u00fc ve duyusal tatminin azald\u0131\u011f\u0131 tespit edilmi\u015ftir. 5% in\u00fclin ile yap\u0131lan ekmekler organoleptik kalite a\u00e7\u0131s\u0131ndan y\u00fcksek oranda kabul edilebilir bulunmu\u015ftur.<\/p>\n

\u00c7al\u0131\u015fma, uygun oranda in\u00fclin ilavesinin istenen \u00fcr\u00fcn \u00f6zelliklerini de\u011fi\u015ftirmedi\u011fini ve fonksiyonel bu\u011fday unu ekme\u011fi \u00fcretmek i\u00e7in etkili bir y\u00f6ntem olan ekme\u011fin renk ve dokusal kalitesini makul bir \u015fekilde kontrol edebildi\u011fini g\u00f6stermi\u015ftir. Bu durum, diyet lifi bak\u0131m\u0131ndan zengin ekmek haz\u0131rlamak i\u00e7in in\u00fclin kullanan Rubelab ve arkada\u015flar\u0131n\u0131n bulgular\u0131yla da genel olarak uyumludur.<\/p>\n

Pourfarzad ve arkada\u015flar\u0131, in\u00fclinin ekme\u011fe eklenmesinden sonra yap\u0131sal organizasyon a\u00e7\u0131s\u0131ndan matris i\u00e7indeki ana biyopolimerlerle in\u00fclinin rol\u00fcn\u00fc analiz etmek i\u00e7in Fourier d\u00f6n\u00fc\u015f\u00fcml\u00fc k\u0131z\u0131l\u00f6tesi \u0131\u015f\u0131k kullanm\u0131\u015f ve in\u00fclin ile gluten proteinleri aras\u0131ndaki reaksiyonun hamur yap\u0131s\u0131 \u00fczerinde daha \u00f6nemli bir etkiye sahip oldu\u011funu ortaya koymu\u015ftur.<\/p>\n

\u0130n\u00fclin ilavesinin \u015fekersiz kurabiyelerin raf \u00f6mr\u00fcn\u00fc uzatmaya etkisi<\/strong>
\nChongwan Liu taraf\u0131ndan, in\u00fclin ilavesinin \u015fekersiz kurabiyelerin raf \u00f6mr\u00fcn\u00fc uzat\u0131p uzatamayaca\u011f\u0131n\u0131 ara\u015ft\u0131rmak i\u00e7in h\u0131zland\u0131r\u0131lm\u0131\u015f bir test ger\u00e7ekle\u015ftirilmi\u015ftir. \u015eekersiz kurabiyelerin nem i\u00e7eri\u011fi zamanla kademeli olarak artm\u0131\u015f ve s\u0131cakl\u0131k ne kadar y\u00fcksek olursa nem i\u00e7eri\u011fi de o kadar h\u0131zl\u0131 artm\u0131\u015ft\u0131r.<\/p>\n

Kurabiyelerin nem i\u00e7eri\u011fi in\u00fclin taraf\u0131ndan \u00f6nemli \u00f6l\u00e7\u00fcde engellenmi\u015ftir. Yazarlar, una 3% in\u00fclin eklemi\u015f ve \u015fekersiz kurabiyelerin nem i\u00e7eri\u011findeki de\u011fi\u015fiklikleri 30\u00b0C, 40\u00b0C ve 50\u00b0C gibi farkl\u0131 s\u0131cakl\u0131klarda test etmi\u015f ve ilgili s\u0131cakl\u0131klarda kurabiyelerin raf \u00f6mr\u00fcn\u00fc ara\u015ft\u0131rm\u0131\u015f ve ortam s\u0131cakl\u0131\u011f\u0131 (25\u00b0C, T=298K) ko\u015fullar\u0131nda kurabiyelerin raf \u00f6mr\u00fcn\u00fc elde etmi\u015flerdir.<\/p>\n

Sonu\u00e7lar, 3% in\u00fclin ilavesiyle kurabiyelerin raf \u00f6mr\u00fcn\u00fcn 90 g\u00fcnden 150 g\u00fcne uzat\u0131labilece\u011fini g\u00f6stermi\u015ftir. \u0130n\u00fclinin hamurun dokusal \u00f6zellikleri, gerilme \u00f6zellikleri, duyusal \u00f6zellikleri, su tutma \u00f6zellikleri ve dokusal \u00f6zellikleri \u00fczerindeki etkilerini ara\u015ft\u0131rmak i\u00e7in una farkl\u0131 oranlarda in\u00fclin eklemi\u015ftir. \u00c7al\u0131\u015fma, artan in\u00fclin miktar\u0131 ile hamurun su emiliminin \u00f6nemli \u00f6l\u00e7\u00fcde azald\u0131\u011f\u0131n\u0131, hamur olu\u015fum s\u00fcresinin ve stabilizasyon s\u00fcresinin belirgin bir \u015fekilde uzad\u0131\u011f\u0131n\u0131 ve in\u00fclinin kurabiyelerin su tutma kapasitesini art\u0131rd\u0131\u011f\u0131n\u0131, bunun da kurabiyelerin duyusal kalitesini ve dokusal \u00f6zelliklerini geli\u015ftirdi\u011fini g\u00f6stermi\u015ftir.<\/p>\n

Krystyjan ve arkada\u015flar\u0131, bu haz\u0131rlama i\u015fleminin hamurun ve kurabiyelerin reolojik parametrelerini ve yap\u0131sal \u00f6zelliklerini nas\u0131l de\u011fi\u015ftirece\u011fini ara\u015ft\u0131rmak i\u00e7in kurabiyelerdeki 20% ila 50% ya\u011f\u0131n yerine in\u00fclin kullanm\u0131\u015ft\u0131r. 20% ya\u011f\u0131n in\u00fclin ile de\u011fi\u015ftirilmesinin kurabiyelerin duyusal derecelendirmesini bozmad\u0131\u011f\u0131 ve doku \u00fczerinde sadece minimal bir etkiye sahip oldu\u011fu ve bu form\u00fclasyonun \u015feker i\u00e7eri\u011finde bir art\u0131\u015f ve kalori de\u011ferinde bir d\u00fc\u015f\u00fc\u015fle birlikte \u00fcr\u00fcn\u00fcn ya\u011f i\u00e7eri\u011fini azaltt\u0131\u011f\u0131 bulunmu\u015ftur.<\/p>\n

Ayr\u0131ca, \u00fcr\u00fcn\u00fcn polifenol i\u00e7eri\u011fi ve aktivitesi bo\u015f \u00fcr\u00fcne k\u0131yasla azalm\u0131\u015f olsa da \u00e7\u00f6z\u00fcn\u00fcr diyet lifi i\u00e7eri\u011fi artm\u0131\u015ft\u0131r. Buna kar\u015f\u0131l\u0131k, 20%'nin \u00fczerindeki ya\u011f ikamesi a\u015f\u0131r\u0131 sert kurabiyelere ve polifenol i\u00e7eri\u011fi ile antioksidan aktivitesinde \u00f6nemli bir azalmaya neden olmu\u015ftur.<\/p>\n

Mar\u00eda, in\u00fclin de dahil olmak \u00fczere d\u00f6rt diyet lifi kayna\u011f\u0131n\u0131n y\u00fcksek ya\u011fl\u0131, y\u00fcksek \u015fekerli kurabiye hamurlar\u0131n\u0131n reolojisiyle ilgili \u00f6zelliklerin \u00e7ekirdek yap\u0131s\u0131 \u00fczerindeki etkisini ara\u015ft\u0131rd\u0131. Ana sonu\u00e7lar, pi\u015firme i\u015flemi s\u0131ras\u0131nda in\u00fclin ilavesinin hamurun s\u00fcnekli\u011fini art\u0131rd\u0131\u011f\u0131n\u0131, b\u00f6ylece kurabiyelerin kalitesini iyile\u015ftirdi\u011fini ve kurabiyelerin toplam diyet lifi i\u00e7eri\u011fini art\u0131rd\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir.<\/p>","protected":false},"excerpt":{"rendered":"

Inulin is widely distributed in nature and is a reserve polysaccharide in many species of plants, mainly originating from the roots and stems of natural plants such as onion, garlic, chicory and chrysanthemum. With the improvement of modern people’s living standard, the food industry is currently facing a considerable challenge to meet the consumers’ requirements […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the applications of the new food ingredient inulin in pasta products? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/inulin-2\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of the new food ingredient inulin in pasta products? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Inulin is widely distributed in nature and is a reserve polysaccharide in many species of plants, mainly originating from the roots and stems of natural plants such as onion, garlic, chicory and chrysanthemum. 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