Introduction
According the literature consumers’ growing awareness of the relationship between food and led to increased demand for nutraceutical foods. Food containing inulin and some fructooligosaccharides are considered to be nutraceuticals, which can be defined as food that provide the consumer with physiological benefits beyond basic nutrition, such as promoting immune response and increasing resistance to pathogens, stimulating growth of bifidobacteria in the human colon, and reduction of serum cholesterol concentrations.