Articles
New trends regarding the improvement of the nutritional values of dehydrated apples
Article number
1458_19
Pages
147 – 154
Language
English
Abstract
Different preservation methods are used to extend the shelf life and maintain the nutritional value of fruits and vegetables.
One of the oldest preservation methods is dehydration because it is easy, safe, and cheap, and it retains a high percentage of the product’s nutritional content.
The nutraceutical qualities of dried fruits are widely known and are given by the presence of organic acids, polyphenols, potassium, iron, and copper, sugars, and vitamins A, C, B2, B3, and B9. There is a variety of dehydrated fruits and vegetables in the trade, but the quality of some is low, which affects demand, consumption, and the overall value of this group.
The present study aimed to enhance the nutritional value of dehydrated apples by incorporating natural ingredients into the production process, including fresh lemon juice, beetroot peel powder, and cinnamon powder.
The samples were analysed from a physicochemical and sensory point of view, according to the experimental protocol.
Dehydrated apple slices were characterized by high antioxidant activity (151.90 mmol TE g D.M.), attributed to the nutritional value of beet peel, lemon juice, and cinnamon powder, which contributed to the final product’s appeal to consumers.
Also, due to its increased vitamin C content (44.88 mg 100 g‑1 product) and balanced sweet-and-sour taste, the product is a healthy and attractive alternative from a sensory point of view.
One of the oldest preservation methods is dehydration because it is easy, safe, and cheap, and it retains a high percentage of the product’s nutritional content.
The nutraceutical qualities of dried fruits are widely known and are given by the presence of organic acids, polyphenols, potassium, iron, and copper, sugars, and vitamins A, C, B2, B3, and B9. There is a variety of dehydrated fruits and vegetables in the trade, but the quality of some is low, which affects demand, consumption, and the overall value of this group.
The present study aimed to enhance the nutritional value of dehydrated apples by incorporating natural ingredients into the production process, including fresh lemon juice, beetroot peel powder, and cinnamon powder.
The samples were analysed from a physicochemical and sensory point of view, according to the experimental protocol.
Dehydrated apple slices were characterized by high antioxidant activity (151.90 mmol TE g D.M.), attributed to the nutritional value of beet peel, lemon juice, and cinnamon powder, which contributed to the final product’s appeal to consumers.
Also, due to its increased vitamin C content (44.88 mg 100 g‑1 product) and balanced sweet-and-sour taste, the product is a healthy and attractive alternative from a sensory point of view.
Authors
I. Buțerchi, L. Ciurlă Lucescu, I.M. Enache, A.R. Tucaliuc, A. Patraș, L.M. Mihai
Keywords
beetroot peel, cinnamon powder, antioxidant activity, polyphenols, apple enrichment
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