## 3 Results
### Functional Properties of Dandelion Inulin  
The results of the functional properties (swelling properties, solubility, oil- and water-holding capacity) of dandelion inulin are shown in Table 3. The results obtained were  
Figure 5: NMR spectra of dandelion and chicory inulin, where (**a**) \({}^{1}\)H NMR of MAE dandelion inulin, (**b**) \({}^{13}\)C NMR of MAE dandelion inulin, (**c**) \({}^{1}\)H NMR of UAE dandelion inulin, (**d**) \({}^{13}\)C NMR of UAE dandelion inulin, (**e**) \({}^{1}\)H NMR, and (**f**) \({}^{13}\)C NMR reference chicory inulin Raftiline HPX. compared with chicory inulin and some of the literature data on inulin from different species of dandelion. The swelling properties of dandelion inulin varied from 4.40 to 5.60 mL water/g, and solubility was in the range of 21 to 30%. Dandelion inulin showed twice-higher swelling properties than chicory inulin Raftiline HPX (DP 25). All dandelion and chicory inulin demonstrated a better oil-holding capacity than water-holding capacity. OHC influences the functional properties of a hydrocolloid, representing the oil absorption capacity. The OHC value of dandelion inulin was in the range of 3.03 to 3.92 g oil/g sample. In general, UAE dandelion inulin possessed the highest swelling properties 5.60 mL water/g, WHC 2.29 g water/g, and OHC 3.92 g oil/g, followed by MAE inulin. Classical dandelion inulin showed the highest solubility, but the lowest WHC and OHC. WHC values evaluate the stability, texture, and sensory of the sample [37]. The WHC of dandelion inulin represents the amount of water held and absorbed by the hydrated inulin sample. The oil-holding capacity of dandelion inulin reveals its potential to be used as a flavor and texture enhancer, especially in the mouthfeel of foods. To the best of our knowledge, until now, many of the functional properties of dandelion inulin had not been evaluated, especially some color characteristics, the angle of repose, wettability, hygroscopicity, different densities, and Carr's index, as well as the Hausner ratio. These parameters are important for the packaging, transportation, food, and pharmaceutical applications of powder compounds. The influence of the type of extraction on the functional characteristics of dandelion inulin is shown in Table 4.  
The values of L*, which show the whiteness of inulin, vary between 82.81 and 96.25, demonstrating the high lightness of dandelion inulin, especially of inulin obtained by microwave-assisted extraction. In general, the long period of extraction and intense thermal treatment cause a decrease in the L* value of dandelion inulin. The inulin obtained by classical extraction possessed the highest values for L, a, b, hue, chroma, BI, and YI. The L*, a*, and b* values were used for the calculation of the yellowness index (YI) and browning index (BI), indicating the purity of the brown color. The lowest values for BI and YI were found for the dandelion inulin obtained by microwave-assisted extraction. These characteristics were close to those for the control chicory inulin. In general, all inulin demonstrated high whiteness with an L above 82, low yellowish, and low browning index. It was observed that YI was higher than BI in all the inulin samples.