Abstract
The article is devoted to the use of modern methods of the study of vegetable raw material for apple snacks production. To establish the optimal variety of apples there was used the analysis of technological parameters that depend on their chemical composition, especially on the quantity of dry substances, sugar-acid index and food fibers content. The study of inactivation degree of oxidative enzymes and possibility to prevent the protopectin hydrolysis process allowed establish the effectiveness of preliminary preparation of apples. The research-industrial drying setting, constructed by the authors, gave a possibility to study the different drying processes at the expanse of combination of convective and thermoradiative ways of energy supply and to establish the optimal regime of apple snacks drying. This elaboration allows receive product with high organoleptic indices, shorten the drying process and lower specific energy consumption.
Highlights
Recent time the snacks [1] – diverse chips, crackers, rusks, small loafs, grain flakes, dry breakfasts and some confectionaries become more and more popular among people
The important role is played by initial quantity of dry substances, sugar-acid index and food fibers content
The quality of ready product depends on technological process itself and regimes, which parameters are significant at each technological operation [2]
Summary
Recent time the snacks [1] – diverse chips, crackers, rusks, small loafs, grain flakes, dry breakfasts and some confectionaries (pastry, stick-like biscuits, special stick of confectionary and so on) become more and more popular among people. The main advantages of apple snacks are their full readiness for consumption, small sizes, compactness and high food value. The raw material with certain initial characteristics that directly depends on chemical composition and variety features of apples is suitable for snacks production. The quality of ready product depends on technological process itself and regimes, which parameters are significant at each technological operation [2]. As far as organoleptic indices and food value of snacks remain the main ones at assessment of characteristics of ready product, all technological methods and ways of the raw material processing must be scientifically verified and accurately controlled. That is why the choice of proper methods of researches at each technological operation is a topical problem
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