Abstrakt:
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.
