Davim, SusanaGuiné, Raquel2014-04-142014-04-142014Davim S, Guiné RPF. (2014) Development of fruit derived products enriched with inulin. International Journal of Medical and Biological Frontiers, 20(1), 9 pp.http://hdl.handle.net/10400.19/2078In 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.engInulinjuicejamfunctional foodjournal article