Articles
GLUCIDIC CONTENT IN CANNED HEART ARTICHOKE
Article number
660_86
Pages
563 – 567
Language
English
Abstract
The aim of this study was to know the time course of the glucidic fraction in artichoke during its manipulation for preparing canned artichoke hearts.
Glucose, fructose and sucrose, as well as the polysaccharide inulin were analyzed by enzymatic methods.
The higher variation in the glucidic content arose after the sterilization stage.
As consequence, the glucose and sucrose content decreased between 30 and 40 %, while fructose increased its concentration four times.
The rise of fructose in artichoke hearts is attributed to the hydrolysis of inulin, substance whose concentration decreased in the same ratio.
During the storage, the content of glucose and sucrose decreased in the artichoke hearts.
Although fructose spreads toward the liquid phase, it increases their content what is attributed to the hydrolysis of inulin.
The most of the inulin in the liquor appeared to the few hours of the canned.
From this moment a balance between the diffusion from the artichoke bracts and fructan hydrolysis.
After a long time of storage the inulin content decreased slightly, what seems to indicate a dominance of the hydrolysis on the diffusion.
Glucose, fructose and sucrose, as well as the polysaccharide inulin were analyzed by enzymatic methods.
The higher variation in the glucidic content arose after the sterilization stage.
As consequence, the glucose and sucrose content decreased between 30 and 40 %, while fructose increased its concentration four times.
The rise of fructose in artichoke hearts is attributed to the hydrolysis of inulin, substance whose concentration decreased in the same ratio.
During the storage, the content of glucose and sucrose decreased in the artichoke hearts.
Although fructose spreads toward the liquid phase, it increases their content what is attributed to the hydrolysis of inulin.
The most of the inulin in the liquor appeared to the few hours of the canned.
From this moment a balance between the diffusion from the artichoke bracts and fructan hydrolysis.
After a long time of storage the inulin content decreased slightly, what seems to indicate a dominance of the hydrolysis on the diffusion.
Publication
Authors
L. Almela, J.A. Muñoz, P. Almela, J.A. Fernández-López
Keywords
Cynara scolymus, canned artichoke, sugars, inulin
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