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Intermediate moisture products made from blanched apple flesh and green tea extract (about 6mg of monomeric flavan 3-ols added per g of dry apple) or blanched apple flesh (control) were produced, and their quality attributes were investigated over storage for two months at water activity (a w ) levels of 0.55 and 0.75, at 30°C. Products were evaluated for colour (L ∗ , a ∗ ...
ABSTRACT: A dry apple product enriched with green tea (GT) extract was designed as a novel food to deliver relevant amounts of catechins. The target water activity (aw) range between 0.11 and 0.32 was chosen for the GT‐fortified apple, since it corresponds to low water mobility and, consequently, maximum stability of dehydrated apples. The GT‐fortified product and a control dehydrated apple product...
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