Effect of drying temperature and storage time on the crispiness of homemade apple snacks

Abstract

BACKGROUNDThe apple (Malus domestica Borkh) plays an important role in the trendy market of dried snacks because of its exceptional flavour and texture. In addition to the health benefits, there is also a general disposition to consume organic and do‐it‐yourself products.RESULTSThree different drying temperatures, 65, 75 and 85° C, were tested using a commercial ventilated drying oven in Royal Gala and Golden Delicious cultivars. Physical changes including texture, color, shrinkage ratio and microstructure were evaluated for the considered temperatures and cultivars. Based on the results, particularly in terms of shrinkage, hardness and crispiness, the drying temperature of 75° C was selected to perform texture profile analyses throughout the drying period. Storability conditions were evaluated to determine the best moment to maintain the physical properties of the dried snacks during storage. Considered the more important property related to consumer preferences, crispiness was followed with puncture tests.CONCLUSIONThe storage of apple chips, dried at the various temperatures, that must be performed in 5‐10 min after removing from the drying oven, was assessed over the course of a month. Both the drying process and the subsequent storage proved effective in preserving the desired texture of the apple snacks, regardless of the specific cultivar or drying temperature used. Through this study, with a refined understanding of the changes occurring during the drying process and the optimization of storage conditions, we can confidently offer consumers the best combination of crispy and healthy snacks that meet their expectations.This article is protected by copyright. All rights reserved.