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

Autores
Tavera Quiroz, María José; Urriza, Marina; Pinotti, Adriana Noemí; Bértola, Nora Cristina
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Materia
Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/134015
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/134015
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Development and Characterization of a Baked Snack from Rings of Green ApplesTavera Quiroz, María JoséUrriza, MarinaPinotti, Adriana NoemíBértola, Nora CristinaCiencias ExactasIngenieríaBaked apple ringsCalciumAscorbic acidApple 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.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingeniería2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2218-2227http://sedici.unlp.edu.ar/handle/10915/134015enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1310-1info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:31:53Zoai:sedici.unlp.edu.ar:10915/134015Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:31:53.407SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Development and Characterization of a Baked Snack from Rings of Green Apples
title Development and Characterization of a Baked Snack from Rings of Green Apples
spellingShingle Development and Characterization of a Baked Snack from Rings of Green Apples
Tavera Quiroz, María José
Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
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
dc.creator.none.fl_str_mv Tavera Quiroz, María José
Urriza, Marina
Pinotti, Adriana Noemí
Bértola, Nora Cristina
author Tavera Quiroz, María José
author_facet Tavera Quiroz, María José
Urriza, Marina
Pinotti, Adriana Noemí
Bértola, Nora Cristina
author_role author
author2 Urriza, Marina
Pinotti, Adriana Noemí
Bértola, Nora Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
topic Ciencias Exactas
Ingeniería
Baked apple rings
Calcium
Ascorbic acid
dc.description.none.fl_txt_mv 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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
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.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/134015
url http://sedici.unlp.edu.ar/handle/10915/134015
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1310-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
2218-2227
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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