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Fruit and vegetable chips are a growing segment of the global snack market. These chips are an alternative to high-calorie potato chips. Fruit and vegetable chips can be a useful snack between main meals, allowing the human body to get the necessary vitamins, macro and micro elements. No oil is used in the production of fruit and vegetable chips, and they do not contain added sugar, artificial colours and flavors. Instead, these chips contain beneficial substances that are rich in fresh fruits and vegetables, albeit in smaller quantities. Because fruits and vegetables lose valuable nutrients during storage, they must be processed into high-quality fruit and vegetable chips. Blanching, immersion in various solutions and osmotic dehydration of the plant raw materials before drying are used to reduce the loss of nutrients during the production of fruit and vegetable chips and to preserve the taste, smell and colour of the plant raw materials in the finished product. The developed technologies of multilayer and glazed fruit and vegetable chips allow consumers to obtain an innovative product with original taste properties and nutritional composition. The modes of the proposed technology of multilayer chips allow producers to preserve as much as possible the taste and colour of plant raw materials (fruits and vegetables) in the finished product, as well as nutrients. As a result of combining different types of plant raw materials (vegetables, fruits, seeds) it is possible to obtain a wide range of multilayer chips with different tastes that can satisfy the preferences of different categories of consumers. By combining plant raw materials, manufacturers can also balance the nutrient content of the chips and obtain a functional product for specific target groups of consumers. The proposed chocolate-glazed (with black, white or milk chocolate) multilayer chips are a promising product in the sweet chips segment. The use of chocolate makes it possible to balance the nutritional value of the multilayer chips, and the addition of freeze-dried plant powders (fruits, vegetables, berries) or their combination to the glaze enriches the product with vitamins, macro and micro elements, and gives the chips new flavors and colours.

Chips are a useful and popular product that is produced in most countries of the world. The main processes of traditional chips technology are slicing fruits and vegetables into thin slices, blanching and drying slices. Multilayer chips are formed from several layers of different materials (fruits, vegetables and seeds). For forming of such chips, it is important that the layers of different materials stick together well. Studies have shown that the material type and blanching time significantly affect the adhesion of material and loss of chips. Also, effect of compression of raw material layers on the chips loss was studied.

Факультет митної справи, матеріалів, технологій та гостинності

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