Abstract
Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying
Highlights
The influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered
Based on the literature analysis, it becomes clear that a certain part of scientists is focused on finding a way to dry apple snack, a selection of technological parameters and process decisions that will have a significant impact on the quality of the finished product, and another part on the pretreatment of apple raw materials, which to some extent affects on the structural, organoleptic and physico-chemical properties of the finished product
Preparation of apple raw materials is crucial for obtaining high-quality apple snack, because it depends on the chemical composition and nutritional value of the product
Summary
The influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered. Since 2004, studies have been conducted on the processing of raw apple material by blanching in a sugar, maltose syrup [1, 2]; immersion in a solution of CaCl2 and citric acid [3]; blanching with citric acid solution [4]; treatment with a solution of ascorbic acid [5] and enrichment of apple particles with probiotics [6]. Blanching in sugar or maltose syrup affects only the taste of the finished product; оsmotic processing of raw materials in CaCl2 solution with citric acid has several disadvantages, since CaCl2 is a synthetic compound, affects the product's organoleptics by providing a bitter-salty flavor that is not always perceived by the consumer and has limitations for the use of various populations, including children, pregnant women, people with heart disease and high calcium in the blood. Enriching the particles of apples with probiotics can reduce the pH of the product, which is not always advisable, probiotics should not cause adverse reactions with prolonged use of the product, but special conditions are required for the storage of such a product
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