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A simple, rapid and sensitive spectrophotometric method for the qualitative determination of inulin in dough products (salty sticks with inulin) was successfully developed. The method includes sample preparation steps-pretreatment with petroleum ether, ultrasonic extraction of inulin with hot water and its determination by resorcinol assay. The proposed spectrophotometric method has been based on the formation of colored compound by interaction of inulin with resorcinol and thiourea in thefatcat:2jrwbrczzbbythikhooxetnmmu