Development and Characterization of a Baked Snack from Rings of Green Apples

Abstract

Apple snacks were developed from green apple (Granny Smith) by baking. The effect of several pretreatments on properties such as color, texture, moisture, and water activity was studied. Blanching with steam, impregnation with calcium salts (calcium carbonate/calcium lactate), impregnation with sugars (fructose and maltodextrin), and addition of ascorbic acid were some of the pretreatments used. The addition of calcium proved to be favorable since it caused a reduction in the porous structure of the apple tissue associated with a greater firmness. The optimum selection of pretreatments on the rings of green apples gave as a result a snack with a higher acceptability in the evaluated attributes (color, sour taste, sweetness, and texture). Irrespective of the composition of the used solution of sugars, moisture, water activity, and lightness (L) of the baked apple rings did not differ significantly. The antioxidant activity of the obtained snack increased compared to that of fresh fruit due to the addition of ascorbic acid. The ascorbic acid content of apple snacks also turned out to be higher than that of fresh apples.

Baked snack from green apples formulated with the addition of isomalt

“…In the penetration test, hardness is the maximum force required to break the sample (Choy, May, & Small, 2012), and crispness denotes if the fractures are abrupt under the application of a relatively small force (the first peak force) (Huang, Min, Mujumdar, & Lim, 2011;Tavera-Quiroz et al, 2014). Since crispness is associated with rapid drops in force and a rapid propagation of the fracture, requires of a brittle material, which results in sudden unloading of the jaw muscles involved in mastication (Vincent, 1998).…”

“…In previous work, Tavera-Quiroz et al (2014) found that the optimum time of immersion in calcium lactate was of 2 min. With higher times there were no significant changes in the amount of Ca incorporated in the apple tissue, hence 2 min was the time used in the present work.…”

“…Apples were processed following the procedure described in Tavera-Quiroz, Urriza, Pinotti, and Bertola (2014). In brief, apples were washed, wiped with paper towel and cut into slices 2 ± 0.2 mm thick, perpendicular to the core using a domestic processor (Yelmo, San Justo, Argentina).…”

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.…”

Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying

“…Since 2004, studies have been conducted on the processing of raw apple material by blanching in a sugar, maltose syrup [1,2]; immersion in a solution of CaCl2 and citric acid [3]; blanching with citric acid solution [4]; treatment with a solution of ascorbic acid [5] and enrichment of apple particles with probiotics [6]. However, there are a number of problems that need to be addressed.…”