Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks

Joshi, A.P.K.; Rupasinghe, H.P. Vasantha; Pitts, Nancy L.

doi:10.1177/1082013210382337

Cited by 7 publications

(4 citation statements)

References 22 publications

(24 reference statements)

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“…Results showed that each dried fruit snack has a unique spectrum of phenolic compounds. The predominant phenolic compounds in apple snacks are phenolic acids (about 28 mg/100 g DW) and flavonols, in particular isoquercitrin (826.61 ± 58.39 mg/100 g DW), rutin (192.94 ± 34.58 mg/100 g DW), and quercitrin (118.75 ± 24.00 mg/100 g DW) as reported in other studies [42]. Cinnamic acids—especially chlorogenic and p -coumaric acids—are the main phenolics in kiwi and kaki (83.15 ± 2.76 mg/100 g DW and 80.33 ± 1.42 mg/100 g DW, respectively) together with catechins, in particular (−)-epicatechin (20.93 ± 0.48 mg/100 g DW for kiwi and 150.68 ± 0.73 mg/100 g DW for kaki).…”

Section: Resultssupporting

confidence: 73%

“…The sugar pattern is reported in Table 5. Dried apple fruits showed the highest sugar content (from 71 to 83 g/100 g DW), expressed as sum of fructose (36.17 ± 3.13 g/100 g DW), glucose (35.44 ± 3.47 g/100 g DW), and sucrose (5.65 ± 2.88 g/100 g DW) according to previous researches [33,42]. Dried goji snacks showed a sugar level of about 45 g/100 g DW as shown in previous researches [45,50], while dried kaki and kiwi snacks showed small amounts of sugars (15.26 ± 1.26 g/100 g DW and 8.67 ± 1.27 g/100 g DW, respectively) with a clear positive effect on carbohydrate metabolism if compared to traditional dried snacks.…”

Section: Resultssupporting

confidence: 63%

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Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

et al. 2019

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Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.

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Section: Resultssupporting

confidence: 73%

Section: Resultssupporting

confidence: 63%

Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

et al. 2019

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“…The moisture content of the group treated with CL did not show significant differences (P<0.05) in comparison with the group submitted to CC impregnation (Table 1). Moisture values varying between 3.45 and 5.45 % were informed by Joshi et al (2010) working on dried apple snacks. Maximum forces at break were obtained for snacks C L and C C (Table 1).…”

Section: Physicochemical Properties Of Apple Crispy Snacksmentioning

confidence: 99%

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

Tavera-Quiroz

Urriza

Pinotti

et al. 2014

Food Bioprocess Technol

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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.

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“…In addition, research has been done to investigate alternative healthier/natural osmotic solutions (fruit juices, honey, maple syrup, etc.) to traditional ones such as sucrose solutions in order to increase the nutritive/organoleptic value of the OD products (Chauhan, Singh, Singh, Raju, & Bawa, 2011; Gupta, Singh, & Shivhare, 2012; Joshi, Rupasinghe, & Pitts, 2011; Samborska et al, 2019). To improve nutritional quality of mangoes, an inulin pequin oleoresin emulsion was used to enrich mango with polyphenol and inulin during osmotic dehydration, with results suggesting that this emulsion made it possible to incorporate microcapsules of inulin into mango tissue (Jiménez‐Hernández et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

Zongo

Khalloufi

Ratti

2021

J Food Process Engineering

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Osmotic dehydration of mangoes was investigated for the reduction of solids gain (SG) and potential use of natural syrups as osmotic solutions. Different osmotic solutions at 60 °Brix were used (made with sucrose, glucose, fructose, corn syrup solids (CSS), and agave syrup (AS) with or without added xanthan gum [XG] or inulin) during osmotic dehydration at 40°C of mango slices (0.4 and 1.5 cm thickness). Rheological behavior and viscosity of the different osmotic solutions were determined at 22 and 40°C. According to the results, increasing the viscosity and the sample thickness helped to reduce the sugar gain while maintaining an adequate water loss. The highest sugar gain was found for sucrose, glucose, fructose, AS solutions, and the lowest, for CSS solutions and XG added to AS. The impact of increasing apparent viscosity on SG was more pronounced for thin samples, indicating the importance of the Biot number on selective mass transfer during osmotic dehydration. Practical Applications This research aims to obtain osmotically dehydrated mangoes with low sugar content by using a natural multicomponent solution such as an AS with added ingredients. In this study, the role of solution viscosity combined to sample thickness in lowering SG during osmotic dehydration was elucidated. As well, AS used in this research as a model, is particularly interesting due to its rich content in vitamins and prebiotic (inulin) which levels up the mango nutritious values. This study would help industrials to offer healthier snacks, in particular for consumers who wish to reduce their sugar intake.

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Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks

Cited by 7 publications

References 22 publications

Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

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

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

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