Davim, SusanaAndrade, SóniaOlievira, SolangePina, AndreiaBarroca, Maria João2014-11-212014-11-212015Davim 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.http://hdl.handle.net/10400.19/2376In 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.engFunctional foodFructooligosoccharidesInulinJuiceJamjournal article