Preliminary Characterization of a Functional Jam from Red Chicory By-Product
Miluska Cisneros-Yupanqui1, Anna Lante1, *, Corrado Rizzi2
Identifiers and Pagination:Year: 2021
First Page: 183
Last Page: 189
Publisher Id: TOBIOTJ-15-183
Article History:Received Date: 27/5/2021
Revision Received Date: 07/9/2021
Acceptance Date: 11/10/2021
Electronic publication date: 20/12/2021
Collection year: 2021
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The by-products of red chicory leaves are a valuable source of bioactive compounds that can be exploited in the development of functional foods.
This work aimed to combine healthy properties of red chicory by-products with other ingredients in the formulation of a functional jam, which is easy and safe to swallow, especially for people suffering from dysphagia.
The physicochemical parameters, as well as the total polyphenols content (TPC), was assessed in the obtained product.
The TPC (549.44 mg GAE/100 g) was higher than the values reported in other jams, and it remained stable along with the colour during six weeks of storage. Within the carbohydrates, 0.4% of the prebiotic fibre inulin has been detected, suggesting that this jam formulation is a promising delivery system of phenols and fibre. From the sensorial point of view, the functional jam obtained an overall good acceptability judgment. The bitterness of the red chicory is persistent, which helps people with dysphagia swallow more easily.
The functional jam, based on chicory by-products, could be a good source of bioactive compounds, which are helpful even in the disabled subjects’ diet.