Open AccessHealthy apple snack developed using microwaves
Author(s) -
Dinar Fartdinov,
Josep Comaposada,
Israel Muñoz,
Nieco De Wit,
P. Gou,
María Dolors Guárdia
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