Production of flavored apple chips of high antioxidant activity
TARKO, TOMASZ | DUDA-CHODAK, ALEKSANDRA | SROKA, PAWEŁ | SATORA, PAWEŁ | TUSZYŃSKI, TADEUSZ
The objective of the present study was to create flavored apple chips that would conform to consumers' preferences, and would characterize high antioxidant properties. The addition of spices during apple chip production resulted in increased antioxidant properties in comparison with control chip (from 16.51 to 29.12 g of Trolox/kg depending on spice kind and concentration versus 16.19 g of Trolox/kg). The increase of antioxidant potential (2-12%) and high taste-and-aroma attractiveness (from 4.2 points [pts] for control to 4.5 pts for vanilla chips) were observed for apple chips with the addition of vanilla. Considerably higher antioxidant activity (by ca. 25%) and total polyphenol content (from 59.09 to 75.20 g of catechin/kg versus 49.45 g of catechin/kg for control) were revealed for the apple chips of pepper flavor - both for the sweet and hot type. Potential consumers found these new products more attractive in comparison to apple chips of garlic, onion and ginger flavor. Because of the increasing incidence of civilization diseases, there is a growing tendency to produce low-calorie snacks. Different fruit chips (produced from apples, carrot, beetroot, banana) are currently available, but their assortment is quite narrow. The production of flavored apple chips with the addition of vanilla, pepper, cinnamon and garlic could meet the demand. The additives used for chip production, because of their high antioxidant potential, increase the prohealth properties of chips.
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