Abstract
The aim of this work was to develop products derived from fruits enriched with inulin, which is a carbohydrate seen as a functional or nutraceutical nutrient, consisting of fructose, found naturally in various vegetables, such as the Jerusalem artichoke.
The first step of this work was to obtain fruit juices as well as compotes with inulin from Jerusalem artichoke. The second part of the work included the determination of some chemical, microbiological and sensorial analyses to the products. After one month of storage, the products were submitted to all the analyses again, to assure their stability.
The results obtained allowed concluding that the products prepared could be considered as functional foods due to the high content of inulin and low percentage of fructose that they contained.
Keywords: Jerusalem artichoke, inulin, functional food.
Current Nutrition & Food Science
Title:Development of Functional Foods Enriched with Inulin
Volume: 10 Issue: 2
Author(s): Davim S., Patkai G., Monspart-Senyi J., Kokai L. and Guine R.P.F.
Affiliation:
Keywords: Jerusalem artichoke, inulin, functional food.
Abstract: The aim of this work was to develop products derived from fruits enriched with inulin, which is a carbohydrate seen as a functional or nutraceutical nutrient, consisting of fructose, found naturally in various vegetables, such as the Jerusalem artichoke.
The first step of this work was to obtain fruit juices as well as compotes with inulin from Jerusalem artichoke. The second part of the work included the determination of some chemical, microbiological and sensorial analyses to the products. After one month of storage, the products were submitted to all the analyses again, to assure their stability.
The results obtained allowed concluding that the products prepared could be considered as functional foods due to the high content of inulin and low percentage of fructose that they contained.
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Cite this article as:
S. Davim, G. Patkai, J. Monspart-Senyi, L. Kokai and R.P.F. Guine, Development of Functional Foods Enriched with Inulin, Current Nutrition & Food Science 2014; 10 (2) . https://dx.doi.org/10.2174/1573401310666140306003828
DOI https://dx.doi.org/10.2174/1573401310666140306003828 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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