Use of prebiotics, indigestible dietary ingredients that beneficially affect the host by selectively stimulating the growth of and/or activating the metabolism of health-promoting bacteria in the intestinal tract, is a novel concept in aquaculture. Three replicate groups of fish (initially averaging weight and biomass were 16.14±0.38 g and 821.58g, respectively in each group) were kept in 800L fiberglass tanks under homogenous condition and fed diets containing prebiotic INULIN levels ranging from 1% to 3%. The basal diet was contained 3% cellulose. An 8-week feeding experiment was conducted to investigate the effect of different dietary prebiotic INULIN on production and intestinal micro flora density of juvenile Beluga, Huso huso. The results of linear regression showed there was a negative relationship between production index and supplementation level of INULIN. At the end of trial, the density of colony count, yeasts and moulds and lactobacillus count was decreased with supplementation level of INULIN. The 1% INULIN treatment showed an enhaced survival without any significance among treatments, and intestinal lactic acid bacteria (LAB) increased in this group in comparison with other groups. The experiment indicated that the prebiotic INULIN didn’t influence the increase of the production and it is not appropriate for supplementation in the diet of beluga.

A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of prebiotics which makes possible the sale of more nutritional food with equal sensory features. The main aim of the present study was to assess the effects of oligofructose, INULIN and oligofructose- enriched INULIN on the features of prebiotic cake. In the control sample, the highest symmetry and volume was observed, along with the lowest apparent density and specific gravity. The crumb was observed to become less yellowish and more reddish when fructans were added, except during the addition of 2.5% oligofructose- enriched INULIN. In the storage period of the product, the control sample had the highest hardness and least moisture. Samples with 2.5% INULIN/ oligofructose and 10% oligofructose/ INULIN demonstrated an increased level of protein, total fiber, and ash, respectively. The highest and the lowest scores in terms of sensory evaluation of the cakes (one day post- baking) were attained by the 2.5% oligofructose/ INULIN and 10% INULIN, respectively.