Current Nutrition & Food Science

Undurti N. Das  
UND Life Sciences
Shaker Heights
OH 44120
USA

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Development of Functional Foods Enriched with Inulin

Author(s): 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.

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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Article Details

VOLUME: 10
ISSUE: 2
Page: [128 - 133]
Pages: 6
DOI: 10.2174/1573401310666140306003828