Sensory and Nutritional Quality of the Apple Snacks Prepared by Vacuum Impregnation Process

Abstract

The purpose of the present study was to evaluate the sensory and nutritional quality aspects of dried apple slices that had been prepared by giving three different pretreatments (vacuum impregnation [VI] treatment, antibrowning treatment and untreated control). Descriptive sensory analysis carried out by trained panelists revealed that chip crispiness and crunchiness were improved by the VI in comparison to the other treatments. As compared to untreated apple slices, incorporation of calcium and vitamin E in dipping solution resulted in uptake of calcium (760 mg/100 g) and vitamin E (168 mg/ 100 g) in the fruit matrix, which can be used to meet the daily requirement for calcium and vitamin E in the consumer's diet. PRACTICAL APPLICATIONSThe eco-friendly processes like vacuum impregnation can be utilized in developing dried apple snacks to improve the sensory attributes and introduce quality-enhancing food additives, such as calcium salt and natural flavors, as well as minerals, vitamins and bioactives for meeting the daily dietary requirements and promoting health benefits to the consumer. 1

Vacuum Impregnation of Polyphenols in Yam Bean: Effect on Sensory Acceptability, Antioxidant Capacity, and Potential Absorption Ability

“…Regarding the moisture content, the highest value was found in OT (88.87 g/100g) compared to WT and NYB ( p < 0.05). These results do not coincide with other studies where a food matrix is impregnated using VI because similar studies report a decrease in moisture associated with the gain of soluble solids in the food matrix, indicating an interaction of the aqueous solution with food, different from other processes of the same type . This is possibly associated with the physicochemical characteristics of the food matrix, the type of impregnating solution, or the impregnation conditions .…”

“…Likewise, OT reported the highest ash content (0.17 g/100g), which was statistically different from the remaining samples ( p < 0.05). Joshi, Rupasinghe, and Pitts reported similar findings regarding an increase in total ash after VI processing, which indicates an increase of approximately 60% in apple slice samples vacuum impregnated with an aqueous solution of vitamins and minerals. For this work, it is possible to attribute the increase in ash in yam bean to the transfer of inorganic solids present in the impregnating solution, likely found in the unpurified mango seed extract, and by the action of the pressure gradients exerted during the same process .…”

“…These results do not coincide with other studies where a food matrix is impregnated using VI because similar studies report a decrease in moisture associated with the gain of soluble solids in the food matrix, indicating an interaction of the aqueous solution with food, different from other processes of the same type. 27 This is possibly associated with the physicochemical characteristics of the food matrix, the type of impregnating solution, or the impregnation conditions. 10 Likewise, OT reported the highest ash content (0.17 g/100g), which was statistically different from the remaining samples (p < 0.05).…”

Impregnación al vacío y sus parámetros operativos: una revisión

“…Los componentes más comunes encontrados en esta revisión de artículos van desde antioxidantes, minerales y vitaminas, pueden ser juntos o individuales según sea el caso. En [52] se realiza la impregnación para manzana con vitamina E y calcio, se determina que hay 760 mg/100 g de calcio en las muestras impregnadas, lo que puede ayudar a satisfacer el 70 % del calcio diario necesario en la dieta (IDR: 1100 mg) y para la vitamina E 1.81 mg/g, por lo que 5 g de aperitivos de manzana serían suficientes para satisfacer las necesidades diarias de vitamina E (10 mg). Para [23] la impregnación de camote con polifenoles, carotenoides y clorofila se dio por medio de jugo de col rizada y cebolla a través de una solución isotónica a base de NaCl, las muestras con la adición de jugos de vegetales se caracterizaron por el contenido de fenoles totales significativamente más alto (media de 1.37 mg GAE/g MS para cebolla, media de 1.26 mg GAE/g MS para col rizada y media de 1.33 mg GAE/g MS para cebolla con jugo de col rizada), en comparación con el camote deshidratado sin adición de jugo, que presentó el valor más bajo (0.76 mg GAE/g MS).…”

The use of convective-thermoradiative method of energy supply in the apple snack technology

“…They used traditional convective [5], microwave [6], vacuum [7], sublimation [8], and combined vacuum [9] drying and the combination of these techniques [10]. But such drying methods are quite expensive and energy-consuming.…”