Apple fruits are high in phenolic compounds, sugar and dietary fiber content rich malic acid vitamins, with a significant impact on the organoleptic quality its health-promoting properties. They can be turned out value-added product such as apple chips due to low cost of raw material. The aim study was obtain chips, fat-free, healthy, traditionally dried without added sugar, which easily obtain...

PRELIMINARY investigations on the carbohydrates in the developing apple have shown that the concentration of sugars in the fruit is less than 1 % during the first weeks of growth, and further, that the maximum starch concentration reached at any time is only about 2 %. Estimation of these carbohydrates by the usual methods would require the collection of a very large number of apples, especiall...

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety added fruit peels during fermentation process. Pear, grape, plum, orange, apple, golden kiwi were fermentation. pH showed decrease, while an increase in acidity was observed. An which higher...

Abstract Hungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid pH, total soluble solids), sensory profiles, and antimicrobial properties. Both compositional profiles showed distinct patterns depending on the type vinegar (Tokaj wine, balsamic or apple) additional used. Balsamic...