RESEARCH ARTICLE


Preliminary Characterization of a Functional Jam from Red Chicory By-Product



Miluska Cisneros-Yupanqui1
iD
, Anna Lante1, *
iD
, Corrado Rizzi2
iD

1 Department of Agronomy, Food, Natural Resources, Animals, and Environment -DAFNAE, Università di Padova, Viale dell'Università, 16, 35020 Legnaro, PD, Italy
2 Department of Biotechnology, Università di Verona, Strada Le Grazie 15, 37134 Verona, Italy


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Creative Commons License
© 2021 Cisneros-Yupanqui et al.

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.

* Address correspondence to this author at the Department of Agronomy, Food, Natural Resources, Animals, and Environment -DAFNAE, Università di Padova, Viale dell'Università, 16, 35020Legnaro, PD, Italy; Tel:+39 049 8272920; E-mail: anna.lante@unipd.it


Abstract

Background:

The by-products of red chicory leaves are a valuable source of bioactive compounds that can be exploited in the development of functional foods.

Objective:

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.

Methods:

The physicochemical parameters, as well as the total polyphenols content (TPC), was assessed in the obtained product.

Results:

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.

Conclusion:

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.

Keywords: Cichorium intybus L., Food by-products valorisation, Functional food, Dysphagia, Delivery system, Functional jam.