Fructan stability in strawberry sorbets in dependence on their source and the period of storage
Topolska, Kinga | Filipiak-Florkiewicz, Agnieszka | Florkiewicz, Adam | Cieślik, Ewa
Many epidemiologic studies have shown a role of diet rich in fruits and vegetables in the prevention of several chronic diseases. Fructans are widely used in functional foods for their health-promoting and technological properties. Strawberry sorbets containing fructans could be an interesting alternative to traditional ice cream. The contents of fructan, glucose, fructose and sucrose were determined to evaluate their changes during storage of strawberry sorbets with three fructan sources: Jerusalem artichoke tubers, yacon root powder and Beneo Orafti Synergy 1. Analyses were performed immediately after product preparation, as well as during 3-month storage at −22 ± 2 °C, in the 2-week intervals. It was observed that the changes of the fructan content were insignificant during the first 2 weeks of storage in all sorbets. The decrease in fructan content was connected with the increase in the amount of glucose, fructose as well as sucrose, independently of fructan source. After 12 weeks of freezing storage, sorbet with Jerusalem artichoke tubers was characterized by the highest stability of fructans, as compared to the other products. The knowledge about the changes of carbohydrate content, especially fructans, during storage is crucial from nutritional point of view (to obtain product with the highest content of pro-healthy compounds).
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