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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
Home > Issue > Substantiationof shelf stable functional ingredients from Jerusalem
artichokeproduction technological parameters
Baranenko D.A., Borisova I.I.
Inulinis a promising ingredient of food industry having prebiotic action. Inulin can be used in products recommended for consumers suffering from diabetesor having a risk for it. An important source of inulin is the Jerusalem artichoke, and one of the ways to ensure its long-term storage is a production of candied fruits. The paper describes some options for productiontechnological parameters of Jerusalem artichoke candiedfruits with a high content of inulin without the use of sucrose, fructose and glucose. It was proposed to use food acids to improve product color and stabilize it during storage. Drying mode of candied fruits with a use infrared dryer was also proposed. The content of inulin in raw materials and finished products was analyzed. Developed candied fruits may be used as functional ingredients for enriching confectionery products, ice cream and other foods with inulin.
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Keywords: Jerusalem artichoke, candied fruits, inulin, carbohydrate metabolism, diabetes, dietary fiber, prebiotics.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.834.1
Substantiationof shelf stable functional ingredients from Jerusalem
artichokeproduction technological parameters
Inulinis a promising ingredient of food industry having prebiotic action. Inulin can be used in products recommended for consumers suffering from diabetesor having a risk for it. An important source of inulin is the Jerusalem artichoke, and one of the ways to ensure its long-term storage is a production of candied fruits. The paper describes some options for productiontechnological parameters of Jerusalem artichoke candiedfruits with a high content of inulin without the use of sucrose, fructose and glucose. It was proposed to use food acids to improve product color and stabilize it during storage. Drying mode of candied fruits with a use infrared dryer was also proposed. The content of inulin in raw materials and finished products was analyzed. Developed candied fruits may be used as functional ingredients for enriching confectionery products, ice cream and other foods with inulin.
Read the full article
Keywords: Jerusalem artichoke, candied fruits, inulin, carbohydrate metabolism, diabetes, dietary fiber, prebiotics.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License