Physiological and Nutraceutical Perspectives of Fructan |
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Authors: | Farhan Saeed Imran Pasha Muhammad Umair Arshad Faqir Muhammad Anjum Shahzad Hussain Rizwan Rasheed |
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Affiliation: | 1. Department of Food Sciences, Government College University, Faisalabad, Pakistan;2. National Institute of Food Science &3. Technology, University of Agriculture, Faisalabad, Pakistan;4. Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan;5. College of Food and Agricultural Sciences, King Saud University, Saudi Arabia;6. Department of Botany, Government College University, Faisalabad, Pakistan |
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Abstract: | Functional and nutraceutical foods have captured the global market owing to trends and perceptions of consumers on the natural products and diet-health linkages. Health promoting potential of such foods has been attributed to the presence of essential bioactive moieties. Wheat, being staple food in many parts of the world, gained substantial attention of researchers particularly for the extraction of various functional components. Among these, fructan oligosaccharides in nature bestow quality of baked products and provide protection against various physiological disorders. Addition of fructan in various baked products enhances softness and color, especially in bread, and also imparts textural improvement. Moreover, fructans boost mineral absorption, hypocholesterolemic, and hypoglycemic perspectives, bifidogenic nature and controlling cancer insurgence. The benefits allied with fructan are mainly dose and time dependent. In this context, its industrial applications for vulnerable groups are increasing worldwide. |
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Keywords: | Functional foods Wheats Oligosaccharides Dietary fiber Fructan Nutraceutical |
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