Crisp Snacks Research Articles

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

The market of extruded products is constantly growing and the incorporation of fruit items into their recipe, can made a crisp snack product a healthy one of acceptable flavor. The subject of this work is the evaluation of the effects of production screw speed, fruit type and amount on selected physical properties (expansion index, bulk density, water absorption and solubility, texture profile and color balance) of corn-based gluten-free crisps supplemented with various amounts (0–20%) of dried fruits (apple, white mulberry, goji berry, elderberry, blackberry) processed at variable screw speeds (80, 100 and 120 rpm). This work demonstrates that it is possible to obtain marketable extruded snacks with natural color coming from the incorporated dried fruits and with adequate expansion and texture if addition was up to 10% of all the tested fruits. Moreover, very good aeration, crispy texture and acceptable natural color was found if dried elderberry and blackberry were added to snacks even at 15 and 20%. Application of 15 or 20% of apple, white mulberry and goji berries showed similar color profiles and caused decrease in texture and expansion of snacks. The rotational screw speed effect differs significantly only in hardness and cutting force of the supplemented corn crisps.

Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices

AbstractApplying a high‐temperature and short‐time (HTST) puffing techniques is one way to produce fat‐free crisp snacks. However, the crisp snack products obtained via HTST tend to be browner with some scorching on their surface but several thermal blanching pretreatments can be used to limit such surface browning. Therefore, in this study, the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure, drying time, and the qualities of crisp banana were investigated. Banana slices (2.5 mm thickness) were blanched by hot water, steam, and microwave pretreatments as well as dried by hot air at temperature of 90°C combined with hot air puffing in temperature ranges 150–190°C. The blanching pretreatments significantly limited browning and improved the uniformity of crisp product color. The hot water or steam pretreatments caused pronounced cells damage and swelling of the cell wall region, whereas the microwave pretreatment may have increased the cell wall strength of banana. Such differences in morphological structure resulted in a larger volume ratio and more crisp texture for the hot water‐ or steam‐pretreated bananas, yet different results were also observed for the microwave‐pretreated banana. The longest processing time of 367.0 min was observed on the microwave‐pretreated sample coupled with the lowest puffing temperature, 150°C. Therefore, appropriate either a pretreatment with hot water or steam together with puffing temperature of 170°C is recommended for banana processing to make crisps.Practical ApplicationsThe Namwa banana is commonly consumed as a fresh banana but it also rapidly deteriorates after harvesting. Therefore, it has been processed using several drying techniques to extend its shelf life and increase its market value. Novel drying techniques such as high‐temperature and short‐time (HTST) puffing could produce fat‐free crisp snack, especially given that this economical drying process and simple drying equipment required are well suited to small‐ and medium‐manufacturing enterprises. Nevertheless, via HTST, the crisp banana product undergoes more intensive browning and becomes nonuniform in color. Thermal blanching pretreatments are also required for banana processing because these could limit the browning and improved the uniformity of crisp banana color. The information gained in this study should be useful for the development of thermal blanching‐assisted drying of crisp banana at the small‐ and medium‐enterprise scale of production.

Suitability studies of different milk proteins for supplementation in functional extruded snack

Carbohydrate based snacks clubbed with frying have substantial dominance on the Indian snack market, depriving nutrition. But awareness for alternative healthier snacks has already attracted market attention. In the present study, an effort was ventured by utilizing the combined benefits of high carotene sweet potato flour, barley flour, rice flour and milk protein (Whey Protein Concentrate (WPC)-70/ Skim Milk Powder (SMP)/ rennet casein) to design a low fat-high protein, crisp snack by extrusion cooking. The conditions employed for snack processing were the temperature of heater 1 (110°C) and 2 (40°C), screw speed (370 rpm), and die diameter (4 mm). The effect of different proteins and their levels on snack quality was evaluated by physical and sensory responses like hardness (N), L*, a*, and b* color values, expansion index (EI) and sensory scores (color and appearance, flavor, texture and overall acceptability). The results revealed that the addition of SMP at different rates did not show significant (p>0.05) effect on expansion index, color & appearance, and flavor score of the snack. Whereas incorporating rennet casein as a source of quality protein, EI increased significantly (p<0.05) at 15% and there was a significant effect on the sensory parameters with increasing rennet level. However, increasing WPC-70 addition, the EI and sensory scores declined, and the hardness of the snack increased. Highest EI (3.18) and sensory scores were observed at 15% level of casein. From quantified parameters, casein was deduced to be most acceptable milk protein source for the intended snack.

Optimization of physical properties and protein to produce functional extruded snack concocted with composite flour using RSM

Currently, snack market is predominantly fat and calorie rich and deficient in nutrition, thus selling obesity, aiming children in particular. To counter this subject palatably, an effort was ventured by implementing extrusion cooking for designing a crisp snack by utilizing adjoined benefits of sweet potato flour (SPF; high carotene), rennet casein (RC; milk protein), barley flour (BF; fibre source) and rice flour (RF), as ingredients. The ingredient levels; treated as factors; were modulated using Central Composite Rotatable Design model with Response Surface Methodology approach. The level selection, rested on the model, was drawn from the fed range of 20 – 35 SPF, 15 – 30 BF, 10 – 30 RC and 30 – 40 RF; all being in parts. The recorded responses against the independent variables were bulk density, expansion index, hardness and protein. Polynomial equations and regression coefficients were obtained for each factor. The analyses by StatEase DesignExpert TM software, v7.0, revealed statistically prominent positive and negative significances and non-significant effects of each independent variable over individual responses thru linear, interaction and quadratic levels at either p 0.05. Maximization of protein was accounted for optimization criteria whilst rest responses were kept in-range. One out of three obtained optimized formulations was subjected to reproducibility validation (SPF 20, BF 15, RF 40 and RC 30 parts), leveling the selection on highest desirability quotient. A fairly palatable extruded snack was developed returning non-significant variance (p<0.01) over predicted scores. The optimized product had bulk density 0.098 g/cm 3 , expansion index 3.34, hardness 21.32 N and protein 27.5%.

Evaluation of food and beverage television advertising during children's viewing time in Spain using the UK nutrient profile model.

To evaluate the nutritional quality of products advertised on television (TV) during children’s viewing time in Spain, applying the UK nutrient profile model (UKNPM). We recorded 80 h of four general TV station broadcasts during children’s time in May and June 2008, and identified all advertisements for foods and beverages. Nutritional information was obtained from the product labels or websites and from food composition tables. Each product was classified as healthy (e.g. gazpacho, a vegetable juice) or less healthy (e.g. potato crisp snacks) according to the UKNPM criteria. Four free-of-charge TV channels in Spain: two national channels and two regional ones. TV commercials of food and beverages. A total of 486 commercials were broadcast for ninety-six different products, with a mean frequency of 5?1 advertisements per product. Some 61?5% of the ninety-six products were less healthy, and the percentage was higher for foods (74?1 %). All (100 %) of the breakfast cereals and 80% of the non-alcoholic drinks and soft drinks were less healthy. Of the total sample of commercials, 59?7% were for less healthy products, a percentage that rose to 71?2% during children’s reinforced protection viewing time. Over half the commercials were for less healthy products, a proportion that rose to over two-thirds during the hours of special protection for children. This suggests that applying the UKNPM to regulate food advertising during this slot would entail the withdrawal of most food commercials in Spain. TV advertising of products with low nutritional quality should be restricted.

Effect of raw material characteristics on the properties of fried rice–blackgram dough

The dough, comprising a mixture of rice and blackgram, is shaped in a forming extruder followed by deep frying to obtain a crisp snack. Although it is a popular product in several oriental countries, the details of the role of raw materials and processing conditions are not known. Two different flour mixes obtained from rice and blackgram were studied to investigate the influence of the raw material on product characteristics. Fine particles in one flour mix (70 µm) had a high water-holding capacity (1.7 g/g) and gave product with low fat content (∼16%), but had an undesirable hard texture coupled with a floury mouth feel. On the contrary, coarse particles (113 µm) in another flour mix with a low water-holding capacity (1.5 g/g) produced a snack with higher fat content (26–30%) with a desirable crisp texture. Addition of fat and the use of coarse flour can avoid bursting of the product during frying, which is a common problem associated with frying of such products while using fine flour. A mechanism for frying rice–blackgram dough strands has been proposed.

PROBABILISTIC CHARACTERISTICS OF STRESS CHANGES DURING CEREAL SNACK PUNCTURE

ABSTRACT During puncture tests of Japanese cereal snacks, the force increases and decreases alternately. We herein compare the force–deformation curves recorded by two different testing machines and show that the number of changes in the curves depends on the testing machine. Thus, it is impossible to compare results obtained using different instruments. By removing the higher‐frequency components of the force–deformation curves, small events are easily missed. The number of large events decreases when lower‐frequency components are eliminated. This suggests the importance of providing the information on the frequency range of the testing machines. Nevertheless, the number of large force changes is similar between the examined machines. To model the size–frequency distribution, we selected a parametric probabilistic model from among the Weibull, exponential and Pareto distributions using Akaike information criterion and found that the Weibull or exponential distributions have a fit better than the Pareto distribution. PRACTICAL APPLICATIONSThe methods developed in this work can be used to evaluate the quality of crisp snack food. By analyzing the samples obtained from a lot, samples with poor texture because of abnormal moisture levels and/or ingredients can be discerned and can be used to accept or reject the lot.

TEXTURE EVALUATION BY UNIAXIAL COMPRESSION OF SOME SNACK FOODS

ABSTRACT Three ready‐to‐eat snacks, viz., deep‐fat fried batter drops made from thick chickpea flour batter, extruded corn balls and puffed rice, were subjected to uniaxial compression at four different compression speeds of 0.01, 0.1, 1.0 and 10.0 mm/s to obtain maximum force, fracture strain, slope of the force–deformation curve (instrumental firmness) and the number of major and minor peaks during compression. The instrumental firmness was dependent on the compression speed and was correlated (r = 0.656, P ≤ 0.001) with sensory firmness values. Fracture strain, maximum force and number of peaks increased with compression speed. The principal component analysis indicated that the low compression speed of 0.1 or 0.01 mm/s would be appropriate for testing crisp snack foods to have a detailed fractural behavior.PRACTICAL APPLICATIONSThe specific application of the present findings lies in the determination of specific well‐defined instrumental texture parameters based on fracture characteristics of nonuniform snacks and similar products. The advantage of the proposed method is the ease in conducting experiments that require a texture testing machine to provide the force–deformation characteristics. The method is useful for quality control of snack foods, as well as for researchers who wish to have an in‐depth look at the fracture mechanism in combination with microstructural observations. A low compression speed of 0.1 or 0.01 mm/s is desirable to visualize minor, as well as major, fractures.

INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS

ABSTRACT The usefulness of a bite force apparatus for measuring bite forces generated while biting extruded crisp snacks was assessed. Snacks were produced using a twin‐screw extruder, and their textural properties were modified by equilibrating to water activities ranging from 0.11 to 0.44. Maximum force to bite, stress, duration and area under the bite force curve were analyzed and compared to perceived sensory crispness, hardness, brittleness and sound duration evaluated by eight individuals. Maximum bite force and stress were significantly related to hardness, brittleness and crispness showing for the first time, and the relationship between sensory crispness of extruded crisp products and hardness was measured intraorally.

EFFECT OF LIKING, BRAND NAME AND PRICE ON PURCHASE INTENTION FOR BRANDED, OWN LABEL AND ECONOMY LINE CRISP SNACK FOODS

ABSTRACTThe effect of liking, brand and price label on purchase intention were studied on crisp snacks in branded, supermarket own label and economy form. Unlabeled assessment segregated the products into differing levels of liking which did not correspond to marketed price and brand location. Level of liking dominated purchase intention under partial label (price or brand alone) and full label (price with brand) conditions. Relative and derived purchase intention measures gave clearer label effects with significance for brand and price. Consumers who professed higher price awareness were more influenced by price, but those professing brand as a main purchase intention reason gave more weight to liking. Results from analysis of purchase intention and degree of liking measures according to private body conscious level were inconclusive.

Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran

Wheat bran was mixed with broken rice to develop nutritionally balanced extruded crisp snacks for human consumption. The inclusion of wheat bran enhanced the content of nutrients such as calcium, phosphorus, iron, copper, thiamine, riboflavin, lysine and also of antinutrients like phytic phosphorus and trypsin inhibitor. Extrusion cooking decreased the content of thiamine, riboflavin and lysine. The degradation of phytic phosphorus and inactivation of trypsin inhibitor had an improving effect on the nutritional quality of the extruded snacks as reflected by higher in vitro digestibility of its proteins.

Development of Crisp Snack from Goat Stomach

Abstract Agnihotri, M.K., Pal, U.K. and Rao, S.B.N. 1995. Development of crisp snack from goat stomach. J. Appl. Anim. Res., 7: 177–181. Following slaughter and evisceration stomach from 9 adult healthy goats was collected, emptied, washed, scalded, scrapped and cleaned after application of lime paste. Rectangular pieces were made which were pickled, pressure cooked, dried and deep fat fried. Ready-to-eat product with an average yield of 15.78ifi.69% had 3.48% moisture, 55.26% protein, 28.27% fat and 7.37% ash. Product was rated by a semi-trained sensory panel as acceptable to very much acceptable. Product packed in polypropylene bags and stored at room temperature did not reveal any significant change with respect to sensory traits and surface mold growth upto 8 months.

CONTINUOUS EXPLOSION‐PUFFING OF APPLES

ABSTRACTThe explosion‐puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these products more competitive and facilitate commercialization of the process, a continuous explosion‐puffing system (CEPS) has been developed. The CEPS process has been optimized for orchard run Rome Beauty apples. Leaching loss as well as SO2 absorbance and processing losses were determined. Drying profiles from a continuous belt drier were made. Pressure, temperature, and feed moisture were used as control variables for CEPS optimization studies. Analytical tests for bulk density, rehydration, color differences, percent disintegration, and hydroxymethylfurfural were performed on each sample. From these responses a bias was discovered, necessitating a second study. The second optimization study of these responses produced an optimal region. Any point in this region gives a value of pressure, temperature, and moisture. When these conditions are used for CEPS an excellent apple product results. Orchard run Winesap apples were processed through CEPS at an optimal condition determined for Rome Beauty apples to evaluate varietal differences. While their response was significantly different, the product was acceptable.

Chicken Skin as a Snack

Chicken skin is a by-product of some further processing operations. This research was an attempt to use the skin as a crisp snack. The skins of broilers were cured in different solutions, then cooked and examined for color and texture. A taste panel test was also conducted on cooked skins from three of the curing methods. Panelists, generally, liked the cures with the greater amount of sodium chloride as indicated by hedonic scores of 7.3, 6.3, and 5.2 (best score 9.0) respectively, for solutions containing approximately five, three, and one percent sodium chloride. Cooked skin to raw skin yields varied from 23.6 to 25.7% with a chemical analysis of 3.5% moisture, 45% crude protein, and 47% crude fat.