ArticleFood science & nutrition2025
Production of Functional Fruit Snacks and Determination of Quality Characteristics.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to explore the incorporation of Jerusalem artichoke powder (0%, 10%, 15%, and 20%) in the production of functional fruit snacks, assess the quality attributes of the resulting products, and evaluate their changes during storage. The composition, moisture content, water activity, and color values of both Jerusalem artichoke tubers and their powder were analyzed. Increasing the proportion of Jerusalem artichoke powder significantly enhanced the nutritional profile of the functional snacks, with total dietary fiber increasing from 4.68% to 9.47%, inulin content rising from less than 1% to 16.93%, protein content from 0.6% to 3.57%, and ash content from 0.83% to 3.02%. However, as the amount of Jerusalem artichoke powder and storage time increased, a reduction was observed in the total phenolic content and antioxidant activity of the samples. Slight changes in color values were noted, with decreases in
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