Healthy apple snack developed using microwaves | Zendy

María Dolors Guárdia | Zendy; Dinar Fartdinov | Zendy; Josep Comaposada | Zendy; Israel Muñoz | Zendy; Nieco De Wit | Zendy; P. Gou | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Healthy apple snack developed using microwaves

Author(s) -

María Dolors Guárdia,

Dinar Fartdinov,

Josep Comaposada,

Israel Muñoz,

Nieco De Wit,

P. Gou

Publication year - 2018

Language(s) - English

Resource type - Conference proceedings

DOI - 10.4995/ids2018.2018.7655

Subject(s) - snack food , food science , microwave , texture (cosmology) , microwave power , microwave heating , materials science , stage (stratigraphy) , chemistry , mathematics , computer science , artificial intelligence , biology , telecommunications , image (mathematics) , paleontology

The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research