Prebiotics are being added to the food products to stimulate the colonic microflora to get health benefits to the consumers, besides providing textural attributes to the foods (Saad et al. 2013).
An acidophilus milk product added with a prebiotic inulin was
standardized using artificial neural network (Amiri et al. 2010). Supplementation of a probiotic-fermented soymilk
with the fructo-oligosaccharide (FOS), inulin and pectin
increased the angiotensin I-converting enzyme inhibitory
activity and enhanced the in vitro antihypertensive effect (Yeo and Liong 2010).