Influence of a trehalose osmodrying pretreatment on some qualitative parameters of dried apples | Influenza di un pretrattamento di osmodisidratazione con trealosio su mele essiccate

The use of trehalose as osmodrying agent in a double process for apple drying was evaluated. The ascorbic acid and polyphenol total content, the antioxidant activity, and the changes of colour were the considered parameters. The data confirm the usefulness of such a treatment and suggest a more consistent use of this sugar in the food industry in orderto obtain dried products with good organoleptic and nutritional properties.