Development of apple chips technology

Abstract

For develop of apple chips technology without chemical preservation osmotic dehydration in cherry or apple juice concentrates or fructooligosaccharide solutions and convection drying were used. Studies included the effect of dehydration on the mass transfer in apples and the quality of the final product. The temperature, type of osmotic solution and its concentration were changeable. The fruit were tested on mass transfer indicators, stability (water activity), texture (breaking test) and nutritional value (polyphenol content, acidity). Sensory evaluation was also performed. On this basis, the verification of all options was made and the most acceptable samples were selected. Concentration of osmotic solutions at 25°Brix limited solids gain in apples. Under these conditions, the phenomenon of osmosis caused 8-10 times greater water loss than solids gain. Increasing the concentration of solutions up to 50°Brix had a significantly greater impact on mass exchange in apples, compared to increasing the temperature from 40 to 60°C. Osmotic dehydration before drying did not significantly affect the water activity but increase of the temperature negatively affected on breaking force of the chips. Chips obtained by osmotic dehydration of apples in a cherry concentrate solution contained significantly more polyphenols, and were characterized by a higher acidity than the variants obtained by dehydration in concentrated apple juice. Furthermore, they were marked by red color which has been thought as part of the attractiveness of the product. The least sensory acceptable chips were prepared using osmotic pre-treatment in cherry concentrated juice solution with the addition of fructooligosaccharide.

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices

“…The lowest value was observed in OD samples while the highest value was observed in ST samples. Pasławska et al [2017] and Kowalska et al [2018] reported similar phenomenon of TA value decrease after fruit immersion in a sugar solution. The changes in TA may be attributed to the elution of organic acids from tissue during OD process [Kowalska et al, 2018].…”

“…Pasławska et al [2017] and Kowalska et al [2018] reported similar phenomenon of TA value decrease after fruit immersion in a sugar solution. The changes in TA may be attributed to the elution of organic acids from tissue during OD process [Kowalska et al, 2018]. Ascorbic acid and phenolic s are important nutritional or bioactive compounds in apples, and these chemicals are wellknown antioxidants that play an important role in promoting health [Loncaric et al, 2014;Blanda et al, 2008].…”

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

“…The type of osmotic solution used for the initial dehydration and drying method significantly affected the color of the dried fruit ( Figure 6A). Regardless of the drying method, dehydration of quince fruit in sucrose solution (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28) and apple concentrate (17)(18)(19)(20)(21)(22)(23)(24)(25)(26) caused the least color changes; however, they changes could be clearly perceived by the human eye. Chips obtained as a result of preliminary dehydration in a sucrose solution looked attractive and those dehydrated in a chokeberry juice concentrate were very dark in color.…”

“…Fruit or vegetable snacks in the form of chips are often produced by drying [ 21 ]. These types of snacks do not require preservation with chemical substances.…”

Insulin resistance: from the source of development to clinical consequences

“…It is important to change your long-term eating habits and not achieve results in a short time. Weight reduction is mainly carried out by limiting food rations, cyclical meals and daily exercise [52,53]. Hope for better glycemic control is given by studies on the genetic reprogramming of human cells [54] and the possibility of using the batatrofin hormone [55].…”