Development of Fruit Jams and Juices Enriched with Fructooligosaccharides

Figures & data

TABLE 1 Formulation of Fruit Juices Studied Supplemented with Artichoke Concentrate

		Fruit concentrates, formulation (g/L)^z
		Artichoke^y	Orange	Peach	Wild cherry	Blueberry	White mulberry	Blackberry
Orange	a	80	150	—	—	—	—	—
	b	40	150	—	—	—	—	—
Peach	a	80	—	150	—	—	—	—
	b	40	—	150	—	—	—	—
Wild cherry	a	80	—	—	150	—	—	—
	b	40	—	—	150	—	—	—
Blueberry	a	80	—	—	—	150	—	—
	b	40	—	—	—	150	—	—
White mulberry	a	80	—	—	—	—	150	—
	b	40	—	—	—	—	150	—
Blackberry	a	80	—	—	—	—	—	150
	b	40	—	—	—	—	—	150

^zIn all cases the remaining volume was filled with water up to 1 liter.

^yThe artichoke concentrate was obtained by centrifugation and was used in two concentrations in all juices: 40 and 80 g/L.

TABLE 2 Formulation of Fruit Jams Studied Supplemented with Artichoke Pulp

	Formulation (%)
		Fruit pulps
Fruit jam sample	Fructose	Artichoke^z	Wild cherry	Blueberry	White mulberry	Blackberry
Wild cherry	30	20	50	—	—	—
	20	30	50	—	—	—
Blueberry	30	20	—	50	—	—
	20	30	—	50	—	—
White mulberry	30	20	—	—	50	—
	20	30	—	—	50	—
Blackberry	30	20	—	—	—	50
	20	30	—	—	—	50

^zThe artichoke pulp was obtained by centrifugation and was used in two concentrations in all jams: 20% and 30%.

FIGURE 1 Measured pH of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

FIGURE 2 Measured refractometry index of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

FIGURE 3 Measured total sugars content of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

FIGURE 4 Measured reducing sugars content of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

TABLE 3 Quantified Amount of Inulin in the Fruit Juices and Jams before and after Storage

	Inulin (oligofructose + sucrose) (%)
		Juices			Jams
Samples		0 days	30 days	60 days	0 days	30 days	60 days
Orange	a	9.13	10.16	11.12	—	—	—
	b	8.24	9.54	10.72	—	—	—
Peach	a	9.79	10.57	11.79	—	—	—
	b	8.94	9.16	9.87	—	—	—
Wild cherry	a	7.85	9.04	10.17	6.45	6.99	7.45
	b	7.15	8.56	9.17	8.76	9.32	9.51
Blueberry	a	8.67	9.38	10.28	7.42	7.54	7.87
	b	7.94	8.66	10.07	8.46	8.69	9.34
White mulberry	a	9.73	10.88	12.49	8.81	9.06	9.34
	b	9.47	10.57	11.03	9.87	10.24	10.39
Blackberry	a	9.71	10.83	12.24	8.21	8.67	8.98
	b	8.97	9.86	11.07	9.05	9.67	10.18

FIGURE 5 Measured sucrose content of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

FIGURE 6 Measured fructose content of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

FIGURE 7 Measured glucose content of the different juices (top) and jams (bottom) studied according to storage time: before storage, after 30 days, and after 60 days.

FIGURE 8 Sensorial characteristics of the juices studied: (A) orange, (B) peach, (C) wild cherry, (D) blueberry, (E) white mulberry, and (F) blackberry.

FIGURE 9 Sensorial characteristics of jams studied: (A) wild cherry, (B) blueberry, (C) white mulberry, and (D) blackberry.