Functional Foods With Fructans Added

Cieśłik, Ewa; Gębusia, Agnieszka

doi:10.15193/zntj/2011/75/027-037

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…Moreover, inulin has various functional properties, among others demonstrating good gelability. One of the most important is its fat mimetic property, which is successfully used in the production of mayonnaise, margarine, yogurts and sponge cakes [5][6][7]. The incorporation of this fiber into the food composition (at least 3 g/100 g portions) allows the product to be labeled with a nutrition claim, and when it provides a 12 g dose per day a health claim can be used [1,8].…”

Section: Introductionmentioning

confidence: 99%

Impact of Inulin Addition on Properties of Natural Yogurt

2020

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The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheology (macroscopic viscosity index, MVI; elasticity index, EI; solid-liquid balance—SLB; multi-speckle diffusing-wave spectroscopy, MS-DWS) and physical stability (syneresis; LUMiSizer test) of yogurts were investigated. All samples were non-Newtonian pseudoplastic liquids. The sample with 15% inulin content presented an approx. 4% higher pH value (4.34), 3-fold greater MVI and almost 5-fold higher penetration force, compared to the control sample (0% of inulin). In turn, the use of inulin addition in the range of 3–15% w/w resulted in a reduction of syneresis (p < 0.05). A linear decrease in the values of instability indexes and sedimentation velocities was noted in the function of inulin content increase (LUMiSizer test). The application of inulin (in the range of 3–15% w/w) as a functional additive to yogurts significantly contributed to enhancement of their physical stability. Summing up, the possibility of obtaining natural yogurts with a high content of this prebiotic has been demonstrated, thus such products can be classified as functional foods and a health claim can be put on the label.

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Section: Introductionmentioning

confidence: 99%

Impact of Inulin Addition on Properties of Natural Yogurt

2020

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“…The functional beverage market has seen a steady increase in interest in recent years, linked to the emergence of increased physical activity and improved nutritional awareness among consumers. This trend is largely a result of the new lifestyle that is being promoted, which is based on taking care of one's health, a healthy appearance, and physical fitness to ensure longer life in good mental and physical condition [28,29]. Today's consumer expects food producers to provide high-quality products with high sensory qualities that are safe, minimally processed, and convenient to use, and also have health-promoting properties [30,31].…”

Section: Discussionmentioning

confidence: 99%

Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages

Mroczek,

Saletnik,

Bajcar

et al. 2023

Beverages

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Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowledge on the feasibility of using low- and no-calorie sweeteners (LNCS) as substitutes for traditional sugar in the production of functional beverages while maintaining their osmolality properties is limited. Selected sweeteners were examined for the presence of five selected macronutrients (calcium, potassium, magnesium, sodium, and sulfur) and iron by ICP-OES, osmolality, total dissolved solids (TDS), and electrical conductivity (EC) in their solutions. The obtained results formed the basis for evaluating the applicability of the studied sweeteners in the production of functional beverages.

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“…Tubers have a complex chemical composition. They contain around 2% protein of high biological value with favorable proportions of all essential amino acids, they are a rich source of vitamins: vitamin B complex, folates and folic acid, ascorbic acid and β-carotene and compounds with antioxidant properties, especially polyphenols [1][2][3][4]. Jerusalem artichoke tubers have a high iron, calcium and potassium content and they have relatively little sodium [5].…”

Section: Introductionmentioning

confidence: 99%

Influence of harvest time on carbohydrates content of Jerusalem artichoke (Helianthus tuberosus L.) tubers

Babeanu¹,

MATEI²

2022

AUC Chem

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Jerusalem artichoke is promoted as a plant with great potential for use due to its specific chemical composition, having inulin as a reserve carbohydrate, unlike other plants that contain starch. Because the tubers deteriorate very easily during storage, it is recommended that the harvest be carried out according to use. In this work the soluble solids, inulin and reducing sugars content of three Jerusalem artichoke cultivars (Dacic, Rares and Dabuleni) grown at Agricultural Research Development Station Caracal was evaluated at two harvest times (autumn and spring). The obtained results show that the studied chemical indices vary depending on the analyzed cultivar and the stage of plant development. The tubers of the experimented Jerusalem artichoke cultivars present appreciable content of soluble solids and inulin at both harvest times. In all investigated cultivars, tubers harvested in spring have lower content of inulin and soluble solids and higher content of reducing sugars than those harvested in autumn.

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Functional Foods With Fructans Added

Cited by 6 publications

References 11 publications

Impact of Inulin Addition on Properties of Natural Yogurt

Impact of Inulin Addition on Properties of Natural Yogurt

Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages

Influence of harvest time on carbohydrates content of Jerusalem artichoke (Helianthus tuberosus L.) tubers

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