SENSORY AND NUTRITIONAL QUALITY OF THE APPLE SNACKS PREPARED BY VACUUM IMPREGNATION PROCESS

The purpose of the present study was to evaluate the sensory and nutritional quality aspects of dried apple slices that had been prepared by giving three different pretreatments (vacuum impregnation [VI] treatment, antibrowning treatment and untreated control). Descriptive sensory analysis carried out by trained panelists revealed that chip crispiness and crunchiness were improved by the VI in comparison to the other treatments. As compared to untreated apple slices, incorporation of calcium and vitamin E in dipping solution resulted in uptake of calcium (760 mg/100 g) and vitamin E (168 mg/ 100 g) in the fruit matrix, which can be used to meet the daily requirement for calcium and vitamin E in the consumer’s diet.