Development and Characterization of a Baked Snack from Rings of Green Apples
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 suga...
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| Veröffentlicht in: | Food and bioprocess technology 2014-08, Vol.7 (8), p.2218-2227 |
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| creator | Tavera-Quiroz, María José Urriza, Marina Pinotti, Adriana Bertola, Nora |
| description | 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. |
| doi_str_mv | 10.1007/s11947-014-1310-1 |
| format | Article |
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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. 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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.</description><subject>Agriculture</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Apples</subject><subject>Ascorbic acid</subject><subject>Baking</subject><subject>Biotechnology</subject><subject>Blanching</subject><subject>calcium</subject><subject>Calcium carbonate</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Color</subject><subject>firmness</subject><subject>Food Science</subject><subject>Fructose</subject><subject>Fruits</subject><subject>Impregnation</subject><subject>Lactic acid</subject><subject>Maltodextrin</subject><subject>Moisture</subject><subject>Original Paper</subject><subject>raw fruit</subject><subject>Salts</subject><subject>Snack foods</subject><subject>snacks</subject><subject>Sour taste</subject><subject>steam</subject><subject>Sugar</subject><subject>Sweetness</subject><subject>taste</subject><subject>Texture</subject><subject>Vitamin C</subject><subject>Water activity</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kE9LAzEQxYMoWKsfwJMBz6szSbbZPWrVKhQEa88hzWbr9k-yJltBP70pK3rzMjMwv_dmeIScI1whgLyOiKWQGaDIkCNkeEAGWPI8y1GUh78zh2NyEuMKYAQC-YBM7-yH3fh2a11Htavo-E0HbTobmi_dNd5RX1NNb_XaVnTmtFnTOvgtfWncMu53k2Ctozdtu7HxlBzVehPt2U8fkvnD_ev4MZs-T57GN9PMCBx16Q2psS4M6qKqCpMvShwJWRYwqlhV2NxyMCVDocuFNQx0jgjSLrSomMg5AB-Sy963Df59Z2OnVn4XXDqpmEislAzKRGFPmeBjDLZWbWi2OnwqBLUPTfWhqRSa2oeWypCwXhMT65Y2_Dn_J7roRbX2Si9DE9V8xhIAgCxnkvNvgzZ2Nw</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Tavera-Quiroz, María José</creator><creator>Urriza, Marina</creator><creator>Pinotti, Adriana</creator><creator>Bertola, Nora</creator><general>Springer-Verlag</general><general>Springer US</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20140801</creationdate><title>Development and Characterization of a Baked Snack from Rings of Green Apples</title><author>Tavera-Quiroz, María José ; 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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. 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| subjects | Agriculture antioxidant activity Antioxidants Apples Ascorbic acid Baking Biotechnology Blanching calcium Calcium carbonate Chemistry Chemistry and Materials Science Chemistry/Food Science Color firmness Food Science Fructose Fruits Impregnation Lactic acid Maltodextrin Moisture Original Paper raw fruit Salts Snack foods snacks Sour taste steam Sugar Sweetness taste Texture Vitamin C Water activity |
| title | Development and Characterization of a Baked Snack from Rings of Green Apples |
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