Abstract
Many epidemiologic studies have shown a role of diet rich in fruits and vegetables in the prevention of several chronic diseases. Fructans are widely used in functional foods for their health-promoting and technological properties. Strawberry sorbets containing fructans could be an interesting alternative to traditional ice cream. The contents of fructan, glucose, fructose and sucrose were determined to evaluate their changes during storage of strawberry sorbets with three fructan sources: Jerusalem artichoke tubers, yacon root powder and Beneo Orafti Synergy 1. Analyses were performed immediately after product preparation, as well as during 3-month storage at −22 ± 2 °C, in the 2-week intervals. It was observed that the changes of the fructan content were insignificant during the first 2 weeks of storage in all sorbets. The decrease in fructan content was connected with the increase in the amount of glucose, fructose as well as sucrose, independently of fructan source. After 12 weeks of freezing storage, sorbet with Jerusalem artichoke tubers was characterized by the highest stability of fructans, as compared to the other products. The knowledge about the changes of carbohydrate content, especially fructans, during storage is crucial from nutritional point of view (to obtain product with the highest content of pro-healthy compounds).
Highlights
As consumers have pursued healthier lifestyles, they have to pay more attention for consumption of fruit and vegetables, encouraged by World Health Organization (WHO) recommendations and scientific data showing health benefits from these food products
Analysis of fructan content in raw plant materials showed that Jerusalem artichoke pulp contained these compounds in the amount of 14.3 g/100 g
Study performed by Florkiewicz et al [41], concerning on fructan content in Jerusalem artichoke
Summary
As consumers have pursued healthier lifestyles, they have to pay more attention for consumption of fruit and vegetables, encouraged by World Health Organization (WHO) recommendations and scientific data showing health benefits from these food products. Besides these nutritive components, these fruits contain many of non-nutritive compounds, such as dietary fiber, flavonoids or phenolic acids. These fruits contain many of non-nutritive compounds, such as dietary fiber, flavonoids or phenolic acids Many of these compounds exert relevant antioxidant capacities in vitro and in vivo. Frozen strawberries have a special attention, because freezing is one of the most successful methods for the longterm preservation of the natural quality attributes of perishable foods [7]. These fruits could be a valuable component of frozen dessert. Poiana et al [9] confirmed the decrease in antioxidant
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