Abstract: Inulin is a prebiotic ingredient that was approved by the Food and Drug Administration (FDA) for human
consumption. A prebiotic is a food ingredient that benefits the host by selectively stimulating the growth and activity
of the beneficial bacteria in the colon. This study investigated the effect of inulin supplementation (2.5% and 5%) on
the rheological characteristics of low-fat ice cream with relation to their sensory attributes. The addition of 2.5%
inulin to a low-fat ice cream mixture increased the ice cream’s viscosity, adhesiveness, cohesiveness, elasticity,
gumminess, chewiness, and fat instability. The hardness of the resulting low-fat ice cream increased when the
amount of inulin was increased. The meltdown and overrun characteristics of the low-fat ice cream demonstrated a
clear relationship with increased inulin levels. The sensory properties of the low-fat ice cream were significantly
improved by the addition of inulin.