Evaluation of quality during storage of apple leather

QUINTERO RUIZ NATALIA A; DEMARCHI SILVANA M; MASSOLO F.J; RODONI M.L; GINER S.G

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2012 p. 485 - 492

0023-6438

Fruit leathers, a dehydrated snack, have the potential to increase fruit solids consumption especially in the young. Two apple puree formulations containing sugar and citric acid and one containing potassium metabisulphite (100 mg/kg final product) were prepared by hot-air drying at 60 ºC to a water activity of 0.7. The fruit leathers were then subjected to a storage trial and remained stable for a period of 7 months at 20 ºC. Changes in organoleptic and nutritional parameters such as Browning Index (BI) and antioxidant activity (AA), respectively, were evaluated. The effect of temperature was studied by accelerated storage tests at 30 ºC. Using the kinetic constants at both temperatures, a Q10 coefficient was calculated as 2.55 for BI and 16.26 for AA, leading to estimated activation energies of 68.9 and 206.1 kJ/mol, respectively.