Healthy apple snack developed using microwaves

Abstract

The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves