Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks
2016
Lucas‐González, Raquel | Viuda‐Martos, Manuel | Pérez‐Alvarez, José Angel | Fernández‐López, Juana
‘Mediterranean snacks’ (dried fruits and nuts as principal ingredients), a little known food product with a high nutritional value, might be considered a good alternative for consumers looking for healthy snacks. The aim of this research was to determine the physicochemical properties and nutritional value of this type of food stuff (traditionally called ‘fruit cakes’ in Mediterranean countries) and to evaluate their phenolic content and antioxidant activity. All the fruit‐based extruded snacks studied are shelf‐stable at room temperature (because of their pH and water activity values). The final product has a low moisture (<32%) and high sugar content (>30%), the only sugars being those naturally present in the food. All the fruit‐based extruded snacks had a dietary fibre content higher than 10% (high‐fibre foods). Date extruded snack and apricot extruded snack showed the highest total phenolic and flavonoid content and also the highest antioxidant activity as determined by the DPPH and FRAP methods.
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