Baked snack from green apples formulated with the addition of isomalt

Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum

“…For the development of the snacks, Granny Smith (Malus domestica) apples, selected by size and appearance, were purchased from the local market. The snacks were prepared following the procedure described by Tavera-Quiroz, Urriza, Pinotti, and Bertola (2014) and Tavera-Quiroz et al (2015). In brief, apple ring slices of 2.0 ± 0.2 mm thickness were impregnated in calcium lactate gluconate (Food and pharma grade, Jungbunzlauer, Germany) for 2 min and then osmotically dehydrated by immersion in a 300 g/l solution containing isomalt (Beneo-Palatinit, Germany) and maltodextrin (Food grade, Parafarm, Buenos Aires, Argentina) in a 2:1 ratio.…”

“…Radowski (2006) and Martínez-Cervera, Salvador, and Sanz (2014) used isomalt in the formulation of food products submitted to heat treatments, like muffins and breakfast cereals, whereas Lapsiri et al (2012) also informed about the protection of Lactobacillus plantarum during spray-drying. Considering this background, we have recently developed a snack based on green apples with the addition of isomalt (Tavera-Quiroz, Urriza, Pinotti, & Bertola, 2015). In the present work, we aim to coat apple snacks with edible MC films functionalized with L. plantarum CIDCA 83114.…”

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

“…The effect of using alternative noncariogenic nutritive sweeteners [26] In a very comprehensive work, Struck et al [27] summarize the state-of-the-art in the use of both natural and artificial high-intensity sweeteners, as well as fructans and polyols (as bulking agents) instead of traditional sugars in sweet baked products and their effects on the characteristics of these goods. The authors point out that this process can be a challenging issue, since it has both advantages and drawbacks.…”

“…The purpose of Tavera-Quiroz et al [26] was to develop a crispy snack (baked snack from green apples) with the addition of isomalt and maltodextrin. Isomalt (a reduction product of isomaltulose) is often utilized in bakery goods as a noncariogenic nutritive sweetener.…”

The use of convective-thermoradiative method of energy supply in the apple snack technology

“…To minimize this process, it is expedient to conduct their pretreatment. Scientists have already conducted research into treatment of half-finished apple products with citric acid [14], calcium salts, pasteurized milk [16], maltose syrup [15], and freezing [17]. But such treatment mainly affected only the course of drying process and structural characteristics of obtained snacks.…”