Development of Functional Foods Enriched with Inulin
Davim S., Patkai G., Monspart-Senyi J., Kokai L. and Guine R.P.F.
Affiliation: Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal.
Keywords: Jerusalem artichoke, inulin, functional food.
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
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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