PRODUCTION OF FLAVORED APPLE CHIPS OF HIGH ANTIOXIDANT ACTIVITY

Abstract

ABSTRACT The objective of the present study was to create flavored apple chips thatwould conform to consumers’ preferences, and would characterize high anti-oxidantproperties.Theadditionofspicesduringapplechipproductionresultedinincreasedantioxidantpropertiesincomparisonwithcontrolchip(from16.51to 29.12 g of Trolox/kg depending on spice kind and concentration versus16.19 g of Trolox/kg). The increase of antioxidant potential (2–12%) and hightaste-and-aroma attractiveness (from 4.2 points [pts] for control to 4.5 pts forvanilla chips) were observed for apple chips with the addition of vanilla.Considerably higher antioxidant activity (by ca. 25%) and total polyphenolcontent (from 59.09 to 75.20 g of catechin/kg versus 49.45 g of catechin/kg forcontrol)wererevealedfortheapplechipsofpepperflavor–bothforthesweetandhottype.Potentialconsumersfoundthesenewproductsmoreattractiveincomparison to apple chips of garlic, onion and ginger flavor. PRACTICAL APPLICATIONS Because of the increasing incidence of civilization diseases, there is agrowing tendency to produce low-calorie snacks. Different fruit chips (pro-duced from apples, carrot, beetroot, banana) are currently available, but theirassortment is quite narrow. The production of flavored apple chips with theaddition of vanilla, pepper, cinnamon and garlic could meet the demand. Theadditives used for chip production, because of their high antioxidant potential,increase the prohealth properties of chips.