Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars

Abstract

Apple fruits are high in phenolic compounds, sugar and dietary fiber content and are rich in malic acid and vitamins, with a significant impact on the organoleptic quality and its health-promoting properties. They can be turned out in value-added product such as apple chips due to the low cost of raw material. The aim of the study was to obtain apple chips, fat-free, healthy, traditionally dried and without added sugar, which can be easily obtained and capitalized economically, as well as the evaluation of their physico-chemical and sensory qualities. The apple chips were produced from three apple cultivars (‘Starkrimson’, ‘Golden Delicious’ and ‘Florina’) by drying the apple fruits in an oven and a dehydrator at 65 °C. To inactivate the browning enzymes, the apple slices were immersed in a solution of lemon salt (4%) for 7 min before drying. Apple chips were sensory-evaluated and relevant parameters were analyzed at defined intervals during storage at room temperature up to 21 days. The water activity (aw) values of apple chip samples dried in the oven ranged from 0.544 to 0.650, while for the samples dried in the dehydrator, aw values were between 0.374 and 0.426. During the storage, the pH of apple chips varied very little, while titratable acidity increased for all samples. Compared with fresh apple slices, it was observed that the total soluble solids (TSS) content of all dried apple chip samples decreased. Color parameters and browning and whitening indexes differed depending on the apple cultivars and dryer type used.