Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Velickova, Elena; Winkelhausen, Eleonora; Kuzmanova, Slobodanka

doi:10.1007/s13197-013-0950-x

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Journal

Journal of Food Science and Technology

Date Issued

2014-12

Author(s)

Velickova, Elena

Winkelhausen, Eleonora

Kuzmanova, Slobodanka

DOI

10.1007/s13197-013-0950-x

Abstract

The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105 °C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

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