title: [Health properties and sensory quality of apple snack destined for school feeding].
abstract: 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.
authors.affiliation: Facultad de Ciencias Agronómicas, Instituto de Nutrición y Tecnología de Alimentos-INTA, Universidad de Chile, Santiago, Chile.
authors.forename: Marcela
authors.initials: M
authors.lastname: Sepúlveda
authors.forename: Vilma
authors.initials: V
authors.lastname: Quitral
authors.forename: Marco
authors.initials: M
authors.lastname: Schwartz
authors.forename: Fernando
authors.initials: F
authors.lastname: Vio
authors.forename: Isabel
authors.initials: I
authors.lastname: Zacarias
authors.forename: Kern
authors.initials: K
authors.lastname: Werther
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002648:Child; D002677:Chile; D003258:Consumer Behavior; D004043:Dietary Fiber / Q000032:analysis; D005522:Food Services; D006801:Humans; D027845:Malus / Q000737:chemistry / Q000382:microbiology; D009753:Nutritive Value; D059808:Polyphenols / Q000032:analysis; D012574:Schools; D062410:Snacks; D013649:Taste
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D059808:Polyphenols