Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially af…