Health properties and sensory quality of apple snack destined for school feeding
Sepúlveda, M.; Quitral, V.; Schwartz, M.; Vio, F.; Zacarias, I.; Werther, K.
Archivos Latinoamericanos de Nutricion 61(4): 423-428
2011
ISSN/ISBN: 0004-0622 PMID: 23094526 Document Number: 648384
An apple snack has been developed with the purpose of introducing foods derived from fruit to reduce obesity in school children of Santiago, Chile. Apple slices of the 'Fuji' variety were dehydrated, with skin included, at 60 degrees C for 4 h obtaining a product with 4.6 g/100 g of humidity and water activity (Aw) of 0.56. The apple snack presented 24.8 +/- 0.3 g/100 g b.s. of dietary fiber and 550.16 +/- 5.89 mgGAE/100 g b.s of polyphenols which converts into a healthy food, it also presents high antioxidant capacity measured by FRAP, with 0.59 mmolFe/100g. The sensory analysis done in school children between the ages of 8 and 12 years old indicates that the product presents high acceptability, is a crispy product, of a crunchy texture, with bittersweet flavor, so it is an alternative for school snacks.