The quality of fruit bars and crackers designated for the raw food vegan diet

Abstract

Fruit bars and crackers designated for the raw vegan diet were evaluated with regard to the microbial quality, the presence of antioxidants (phenolics, flavonoids, and condensed tannins), and antioxidant properties. Since these products had been subjected to air drying up at 42 °C, the oxidation state of the fat (peroxide and thiobarbituric values) and the activity of superoxide dismutase and catalase was determined. In general, the samples were considered to be of good microbial quality, high antioxidant content, and capacity. As found out, the drying process did not alter the lipid oxidation and kept the activity of catalase constant in finished products.