Resumo

SEPULVEDA, Marcela et al. Propiedades saludables y calidad sensorial de snack de manzanas destinadas a alimentacion escolar. ALAN [online]. 2011, vol.61, n.4, pp.423-428. ISSN 0004-0622.

An apple snack has been developed with the purpose of introducing foods derived from fruit to reduce obesity in school children of Santiago, Chile. Apple slices of the ‘Fuji’ variety were dehydrated, with skin included, at 60°C for 4 h obtaining a product with 4.6 g/100 g of humidity and water activity (Aw) of 0.56. The apple snack presented 24.8 ± 0.3 g/100 g b.s. of dietary fiber and 550.16 ± 5.89 mgGAE/100 g b.s of polyphenols which converts into a healthy food, it also presents high antioxidant capacity measured by FRAP, with 0.59 mmolFe/100g. The sensory analysis done in school children between the ages of 8 and 12 years old indicates that the product presents high acceptability, is a crispy product, of a crunchy texture, with bittersweet flavor, so it is an alternative for school snacks.

Palavras-chave : snack; apples; dietary fiber; polyphenols; antioxidant capacity; FRAP; snack; sensory; º Brix; acidity; dehydration.

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