Manufacture Of Snacks Research Articles

Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks

The shelf life of third generation snacks (pellets) was estimated through the measurement of physicochemical parameters. Samples were provided by a snack manufacturing industry and were placed in three different types of packaging: high density polyethylene (HDPE); polypropylene/kraft paper; and polypropylene/HDPE. The samples were tested under different conditions of temperature and relative humidity. Water activity (aw) at 25 and 40°C and moisture gain (89% relative humidity, 25°C) were analyzed for 60 days. The polypropylene + HDPE packaging showed the best properties for sample preservation, allowing for a shelf life of 1 month under extreme conditions of humidity. Therefore, it is possible to extend the shelf life of the pellets studied by using proper packaging materials to limit phenomena of water sorption. Practical Applications For most food companies, to know the shelf life of their products is fundamental to avoid economic losses due to undesirable changes on them. However, shelf life determination of food products is a complex process that involves a series of microbiological, physicochemical and sensory parameters. Although the kinetic studies of the behavior of those parameters contribute to preserve the quality of the product during long periods of time, they are usually expensive and time consuming. The practical application of the method used in this research is that it represents an alternative to shelf life prediction of snack products without using expensive or complicated equipment or chemical reactants.

Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars

In the present study, fruit bars were prepared using eggs, skim milk, whey powder, legumes and char magaz (pumpkin seed, cucumber seed, muskmelon seed and watermelon seed). The effects of these protein sources on firmness, fractureability, water activity, proximate composition and sensory acceptability of the fruit bars were analyzed during 90 days of storage. Water activity (aw) increased significantly (P < 0.05) for the samples prepared from egg than those of control, but decreased significantly (P < 0.05) for all the treatments during storage. Firmness significantly (P < 0.05) decreased with treatment, but significantly (P < 0.05) increased with storage for all the treatments. Fractureability significantly (P < 0.05) increased with addition of different protein sources, but showed variable results during storage. The fruit bars prepared with the addition of various protein sources were microbiologically safe. The addition of skim milk powder (T2) resulted in significantly higher sensory scores of fruit bars during 90 days of storage, as compared with other samples. Practical Applications People, particularly children, consume unhealthy snacks that are available in the market. They needed nutritious snacks, especially growing children. The snack manufacturers focus their attention on the development of tasty snacks rather than on providing balanced nutrients. These snacks, especially bars, are carbohydrates based and lack protein. So, keeping in view this scenario, fruit bars with the addition of good protein sources were developed using economical raw material. Such types of fruit bars are not available in Pakistan. The physicochemical tests revealed that these bars are nutritious with good texture and shelf stability.

Utilização da polpa de batata residual em snacks como perspectiva de redução do impacto ambiental

Neste trabalho se propôs caracterizar a polpa residual de lavagem de batatas desidratadas (PRLBD) e sua utilização em snacks fritos, visando à reutilização de resíduos gerados pelas agroindústrias. Amostras da água de lavagem de quatro cultivares de batata (Atlantic, Markies, Inovaiter e Asterix) foram coletadas e em seguida secadas. As características físicas e químicas das quatro PRLBD indicam que todas podem ser utilizadas como ingrediente na formulação de produtos alimentícios. Os snacks foram formulados com substituição parcial da farinha de trigo pela PRLBD (0, 10, 20 e 50%). Os resultados das análises microbiológicas realizadas com a PRLBD cultivar Atlantic, assim como os snacks, atendem aos requisitos da legislação brasileira não apresentando risco proeminente para a saúde humana (ausência de Salmonella; Coliformes a 45 °C &lt; 100 UFC g-1 e Bacillus cereus &lt; 3000 UFC g-1). As análises sensoriais mostraram que os snacks formulados foram os preferidos pelo consumidor, além de possuir um teor de lipídios 24% menor. Conclui-se que este novo processo de fabricação de snacks contribuirá para a sustentabilidade agroindustrial reduzindo os impactos ambientais gerados pelo processamento de batatas fritas, além de ser um produto mais saudável para o consumidor.

A multiple-step slit die rheometer for rheological characterization of extruded starch melts

Extrusion cooking is a very important process in the field of cereal and snack manufacturing. The rheological properties of the starch based matrix strongly influence this process. A newly developed online rheometer was mounted on a twin screw extruder in order to measure these properties. It was possible to obtain viscosity of wheat flour and corn grits at typical extrusion cooking conditions over a shear rate range of three decades. Flow curves for varying screw speed and water content at a constant thermomechanical history of the starch were measured. Also the temperature dependence of the apparent viscosities could be determined showing activation energies in the range found for synthetic polymers. Furthermore, additional pressure drops that occur at step changes of the slit height were detected. Thus, it was possible to evaluate visco-elastic properties of extruded starch melts at different extrusion cooking conditions.

Postmarketing Surveillance of New Food Ingredients: Design and Implementation of the Program for the Fat Replacer Olestra

Following U.S. Food and Drug Administration (FDA) approval for the use of olestra, a noncaloric fat substitute (brand name Olean) in food snacks, the manufacturer agreed to provide safety updates on market experience to the FDA. However, guidelines for food product postmarketing surveillance (PMS) are not available and those typically used with medical products were only partly applicable. In modeling the Olean program, we drew from experience with consumer products and incorporated elements typical of medical product PMS. A cooperative effort was established with Olean snack manufacturers and a two-tiered, multidisciplinary approach enlisting Consumer Relations and Medical Affairs personnel was used to maximize use of specialized skills. The result of this effort was implementation of a reliable PMS system which could handle a high volume of reports from consumers while providing pertinent data required for medical interpretation of these reports. Summaries of data for the Olean snack manufacturers and FDA were generated in timely fashion. In addition to collection of the spontaneous reports from consumers, a clinical studies program was undertaken and an independent medical advisory panel was established. Through these, we gained perspective on the spontaneous reports and additional confirmation of the safety of olestra in savory snacks.