Abstract:
Fruit bars and crackers designated for 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 were subjected to air drying up to 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 in good microbial quality, high antioxidant content and capacity. The drying process did not alter the lipid oxidation and kept the activity of catalase in finished products.
