Low-calorie Snacks Research Articles

Pesticide residues in dried table grapes from the Aegean region of Turkey

Dried grapes make the ideal low-calorie snack. The formation of gray mold during the drying of the grapes can severely decrease production. Pesticides and fungicides are applied to prevent losses due to pests and mold. Dried grapes from 99 farms in the Aegean region were sampled for pesticide residues. Of the 26 pesticides analyzed for, chlorpyrifos methyl, chlorpyrifos ethyl, deltamethrin, lambda-cyolathrin, dichlofluanid, iprodione, and procymidone were detected in the dried grapes. Only seven samples contained residues above the maximum residue limit. It is important to note that pesticide residues were only present in samples originating from vineyards using conventional farming practices.

Differences in chewing sounds of dry-crisp snacks by multivariate data analysis

Chewing sounds of different types of dry-crisp snacks (two types of potato chips, prawn crackers, cornflakes and low calorie snacks from extruded starch) were analysed to assess differences in sound emission patterns. The emitted sounds were recorded by a microphone placed over the ear canal. The first bite and the first subsequent chew were selected from the time signal and a fast Fourier transformation provided the power spectra. Different multivariate analysis techniques were used for classification of the snack groups. This included principal component analysis (PCA) and unfold partial least-squares (PLS) algorithms, as well as multi-way techniques such as three-way PLS, three-way PCA (Tucker3), and parallel factor analysis (PARAFAC) on the first bite and subsequent chew. The models were evaluated by calculating the classification errors and the root mean square error of prediction (RMSEP) for independent validation sets. It appeared that the logarithm of the power spectra obtained from the chewing sounds could be used successfully to distinguish the different snack groups. When different chewers were used, recalibration of the models was necessary. Multi-way models distinguished better between chewing sounds of different snack groups than PCA on bite or chew separately and than unfold PLS. From all three-way models applied, N-PLS with three components showed the best classification capabilities, resulting in classification errors of 14–18%. The major amount of incorrect classifications was due to one type of potato chips that had a very irregular shape, resulting in a wide variation of the emitted sounds.

Effects of food snacks on cognitive performance in male college students

The effects of food snacks consumed in the late afternoon on cognitive performance in college-aged men were investigated in two experiments. The effects of the snacks were tested in the same subjects after they either consumed or skipped lunch. In the first experiment, the calorie-rich snack was a confectionery product, while in the second experiment, the snack was fruit-flavored yogurt. In both experiments, performance on cognitive tasks following consumption of the calorie-rich snack was compared to performance following consumption of a very low calorie snack (lemon-lime flavored diet soda without caffeine). Four cognitive tasks were employed: digit span recall (forward and backward), arithmetic reasoning, reading, and attention. In both experiments, subjects recalled significantly more digits in the backward digit span test and responded significantly faster in the attention task when they had consumed the calorific snack than when they had consumed the diet soft drink. Additionally, in Experiment 2, subjects solved significantly more arithmetic problems and solved these problems in significantly less time after eating a fruit-flavored yogurt than after consuming the diet soft drink. Results of these experiments suggest that a late afternoon energy-containing snack can have positive effects on cognitive performance on tasks that require sustained attention.