title: Comparison of nonfried apple snacks with commercially available fried snacks.
abstract: The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20-40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness index, and desirable moisture content and water activity. Comparison of the VI-treated, vacuum-dried apple slices with commercially fried apple and potato snacks revealed that the consumer acceptability was greater for the fried snack products due to their flavor and texture; however, in addition to higher oil content (>30%), commercial fried apple and potato snacks possessed lower antioxidant capacity than nonfried apple snacks. VI process enhanced the calcium content of the nonfried apple snack products.
authors: Department of Environmental Sciences, Nova Scotia Agricultural College, Truro, Nova Scotia, Canada.
authors: A P K
authors: AP
authors: Joshi
authors: H P V
authors: HP
authors: Rupasinghe
authors: N L
authors: NL
authors: Pitts