Snack production from apple (Malus domestica B.) and tomatoes (Lycopersicon escullentum Mill) agglomerates by using different thickening agents
2022
Loyola-López,Nelson E. | Calquin-Rivera,Leonardo | Acuña-Carrasco,Carlos A. | Arriola-Herrera,Mariela A.
Abstract A snack is a type of food that is of great relevance in the daily diet of persons; it has specific characteristics, such as a crispy texture and a low water content, such as fruits and vegetables. Snacks are easy to handle, carry and store; in particular, they can be immediately consumed anywhere. Therefore, the feasibility of snack production from apples and tomatoes was evaluated. The following thickening agents were added to each treatment: apples, tomatoes and guar gum (T1); apples, tomatoes and carrageenan (T2); and apples, tomatoes and honey (T3). The raw materials were apples and tomatoes, and they underwent a dehydration process with forced air; then, the different snacks were subjected to physical-chemical evaluations, such as pH, dietary fiber, soluble solids and acidity. A sensorial evaluation was carried out for each treatment by trained panelists who considered the intensity of the attributes, such as color, texture, smell and flavor, as well as the acceptability of the final product. The hypothesis was partially supported under the assay considerations. The best result was achieved when honey was used as a thickening agent (T3); the snacks presented a crispy texture. The products produced from treatment T3 had a better evaluation of their sensorial and acceptability characteristics.
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