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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Autores principales: Tavera Quiroz, María José, Urriza, Marina, Pinotti, Adriana Noemí, Bértola, Nora Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/134015
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-134015
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
spellingShingle Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
Tavera Quiroz, María José
Urriza, Marina
Pinotti, Adriana Noemí
Bértola, Nora Cristina
Development and Characterization of a Baked Snack from Rings of Green Apples
topic_facet Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
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.
format Articulo
Articulo
author Tavera Quiroz, María José
Urriza, Marina
Pinotti, Adriana Noemí
Bértola, Nora Cristina
author_facet Tavera Quiroz, María José
Urriza, Marina
Pinotti, Adriana Noemí
Bértola, Nora Cristina
author_sort Tavera Quiroz, María José
title Development and Characterization of a Baked Snack from Rings of Green Apples
title_short Development and Characterization of a Baked Snack from Rings of Green Apples
title_full Development and Characterization of a Baked Snack from Rings of Green Apples
title_fullStr Development and Characterization of a Baked Snack from Rings of Green Apples
title_full_unstemmed Development and Characterization of a Baked Snack from Rings of Green Apples
title_sort development and characterization of a baked snack from rings of green apples
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/134015
work_keys_str_mv AT taveraquirozmariajose developmentandcharacterizationofabakedsnackfromringsofgreenapples
AT urrizamarina developmentandcharacterizationofabakedsnackfromringsofgreenapples
AT pinottiadriananoemi developmentandcharacterizationofabakedsnackfromringsofgreenapples
AT bertolanoracristina developmentandcharacterizationofabakedsnackfromringsofgreenapples
bdutipo_str Repositorios
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