Comparison of color and bioactive properties of golden delicious variety apple chips processed by magnetic field-assisted microwave

This study, investigated the effects of apple chips produced by processing with magnetic field and microwave techniques on color and biochemical quality properties. Apple slices were placed in the magnetic field at different speeds, i.e., 150, 300, 450, and 600 rpm and the drying process was carried out at 540, 720 W microwave power values. Brightness (L) values of the processed samples were determined between 40.7 ± 6.28 and 57.32 ± 6.56. Redness (a) values changed between 0.73 ± 2.77 and 6.3 ± 1.21. The dried and fresh products had different color values. Yellowness (b) values changed between 10.62 ± 5.61 and 27.97 ± 2.43. The least color change compared to fresh was detected in the 540 W - 150 rpm process. Total phonolic compound (TFM) values changed between 4011.1 and 12186.1 µg GAE g⁻¹. The highest Total Phenolic Compound (TFM) content was determined in samples without pretreatment in microwave drying process at 720 W power. Total antioxidant activity (TAA) values varied between 150.13 and 220.83 µmol TE g⁻¹. The highest TAA was obtained at 540 W – 450 rpm conditions.