Production of Functional Fruit Snacks and Determination of Quality Characteristics

This study aimed to explore the incorporation of Jerusalem artichoke powder (0%, 10%, 15%, and 20%) in the production of functional fruit snacks, assess the quality attributes of the resulting products, and evaluate their changes during storage. The composition, moisture content, water activity, and color values of both Jerusalem artichoke tubers and their powder were analyzed. Increasing the proportion of Jerusalem artichoke powder significantly enhanced the nutritional profile of the functional snacks, with total dietary fiber increasing from 4.68% to 9.47%, inulin content rising from less than 1% to 16.93%, protein content from 0.6% to 3.57%, and ash content from 0.83% to 3.02%. However, as the amount of Jerusalem artichoke powder and storage time increased, a reduction was observed in the total phenolic content and antioxidant activity of the samples. Slight changes in color values were noted, with decreases in L* and b* values and an increase in a* values. Moisture content ranged from 12.02% to 15.64% and decreased over the storage time, while water activity (0.51–0.65) and titratable acidity (0.95%–1.50%) remained within acceptable limits. Texture values increased with both storage time and the amount of Jerusalem artichoke powder added. Sensory evaluation indicated that the samples containing 10% and 15% Jerusalem artichoke powder were the most favored by consumers. Overall, it was concluded that Jerusalem artichoke powder can serve as a functional ingredient to enhance the nutritional value of fruit snacks. The study presents promising findings for the development of value-added products in the dried fruit snack market.