Generic placeholder image

Current Nutrition & Food Science


ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Development of Functional Foods Enriched with Inulin

Author(s): Davim S., Patkai G., Monspart-Senyi J., Kokai L. and Guine R.P.F.

Volume 10, Issue 2, 2014

Page: [128 - 133] Pages: 6

DOI: 10.2174/1573401310666140306003828

Price: $65


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.

Rights & Permissions Print Export Cite as
© 2023 Bentham Science Publishers | Privacy Policy