FNS  Vol.1 No.2 , October 2010
Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology
Abstract: Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.
Cite this paper: nullH. Rupasinghe and A. Joshi, "Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology," Food and Nutrition Sciences, Vol. 1 No. 2, 2010, pp. 45-52. doi: 10.4236/fns.2010.12008.

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