Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit
The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production was...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/4/2189 |
| _version_ | 1827758822017466368 |
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| author | Malgorzata Nowacka Cinzia Mannozzi Marco Dalla Rosa Urszula Tylewicz |
| author_facet | Malgorzata Nowacka Cinzia Mannozzi Marco Dalla Rosa Urszula Tylewicz |
| author_sort | Malgorzata Nowacka |
| collection | DOAJ |
| description | The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener. |
| first_indexed | 2024-03-11T09:12:55Z |
| format | Article |
| id | doaj.art-52eb3e0951ba4ed892032563d6971a28 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T09:12:55Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-52eb3e0951ba4ed892032563d6971a282023-11-16T18:52:12ZengMDPI AGApplied Sciences2076-34172023-02-01134218910.3390/app13042189Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> KiwifruitMalgorzata Nowacka0Cinzia Mannozzi1Marco Dalla Rosa2Urszula Tylewicz3Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandChemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyThe aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener.https://www.mdpi.com/2076-3417/13/4/2189<i>Actinidia deliciosa</i> fruit snacksfreeze-dryinghot air dryingsensory analysiscolorwater activity |
| spellingShingle | Malgorzata Nowacka Cinzia Mannozzi Marco Dalla Rosa Urszula Tylewicz Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit Applied Sciences <i>Actinidia deliciosa</i> fruit snacks freeze-drying hot air drying sensory analysis color water activity |
| title | Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit |
| title_full | Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit |
| title_fullStr | Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit |
| title_full_unstemmed | Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit |
| title_short | Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit |
| title_sort | sustainable approach for development dried snack based on i actinidia deliciosa i kiwifruit |
| topic | <i>Actinidia deliciosa</i> fruit snacks freeze-drying hot air drying sensory analysis color water activity |
| url | https://www.mdpi.com/2076-3417/13/4/2189 |
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