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Development of Fruit Jams and Juices Enriched with Fructooligosaccharides

dc.contributor.authorDavim, Susana
dc.contributor.authorAndrade, Sónia
dc.contributor.authorOlievira, Solange
dc.contributor.authorPina, Andreia
dc.contributor.authorBarroca, Maria João
dc.date.accessioned2014-11-21T13:59:47Z
dc.date.available2014-11-21T13:59:47Z
dc.date.issued2015
dc.description.abstractIn 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.por
dc.identifier.citationDavim S, Andrade S, Oliveira S, Pina A, Barroca MJ, Guiné RPF. (2015) Development of Fruit Jams and Juices Enriched with Fructooligosaccharides. International Journal of Fruit Science, 15(1), 100-116.por
dc.identifier.urihttp://hdl.handle.net/10400.19/2376
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectFunctional foodpor
dc.subjectFructooligosoccharidespor
dc.subjectInulinpor
dc.subjectJuicepor
dc.subjectJampor
dc.titleDevelopment of Fruit Jams and Juices Enriched with Fructooligosaccharidespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage116por
oaire.citation.startPage100por
oaire.citation.titleInternational Journal of Fruit Sciencepor
oaire.citation.volume15por
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor

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