Browsing by Author "Davim, Susana"
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- Development of fruit derived products enriched with inulinPublication . Davim, Susana; Guiné, RaquelIn this work, fruit derived juices, nectars and jams enriched with inulin were developed, using pulp and concentrate produced from tubers of Jerusalem artichoke. The products developed included juices and nectars (orange, sour cherry and apple) as well as blackberry jams with concentrate and pulp of Jerusalem artichoke. The products developed were then subject to chemical, microbiological and sensorial analyses, upon production and again after one month of storage, in order to confirm the conservation ability of the products. The results obtained allowed concluding that the juices, nectars and jams produced could be considered as functional foods, since they contained a high content of inulin, a prebiotic compound, and also because of the low fructose content.
- Development of Fruit Jams and Juices Enriched with FructooligosaccharidesPublication . Davim, Susana; Andrade, Sónia; Olievira, Solange; Pina, Andreia; Barroca, Maria JoãoIn this work fruit derived products were enriched with a fructooligosaccaride, inulin, obtained from tubers of Jerusalem artichoke (Helianthus tuberosus). The products developed included juices and jams from various fruits and were analyzed in terms of chemical, microbiological and sensorial properties right after production and again after storage. The comparison of the results before and after storage would allow establishing the conservation ability of the products developed. The results obtained allowed concluding that the products obtained contained a high content of inulin, which is a prebiotic compound with important benefits for the gut health.
- Development of Functional Foods Enriched with InulinPublication . Davim, Susana; Patka, G; Monpart-Séni, J; Kocai, L; Guiné, RaquelThe 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.