Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks (Running Title: Innovative and “Healthy” Snacks) (original) (raw)
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Something to chew on: technological aspects for novel snacks
Journal of the Science of Food and Agriculture, 2021
Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives.
Development and assessment of acceptability and nutritional propertiesof a light snack
Ciencia E Tecnologia De Alimentos, 2007
A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (DE = 8.67), due mainly to luminosity (DL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about snack composition, 75% of them said that they would buy the light snack instead of the traditional one. The caloric and fat reductions allow the use of the claims "light snack" and "fat free", in accordance with the legislation of various countries. We conclude that it is technologically possible to use a fat replacer in snack production, resulting in a sensory acceptable light snack with great potential to replace traditional ones.
Developing fruit-based nutritious snack bars
Journal of the Science of Food and Agriculture, 2013
BACKGROUND: Marolo (Annona crassiflora Mart) is a typical Savannah fruit very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorize this fruit and to provide an alternative ready to eat nutritious product. Snack bars containing increasing amounts of marolo flour (5g/100g, 10 g/100g, 15 g/100g, 20 g/100g, expressed in w/w) were produced and the physico-chemical and sensory characteristics were determined. RESULTS: Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4 fold in dietary fiber content and also 1.3 fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. CONCLUSION: Marolo flour can be considered alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality.
Development of Cost-Effective and Nutritious Snack Bar from Locally Available Ingredients
International Journal of Pharmacy & Integrated Health Sciences
Background: The development of ready-to-eat meal replacement bars that provide health benefits, such as low-calorie content and increased levels of protein, fiber, and antioxidants, is essential given current consumer trends. Objectives: This project aimed to evaluate the acceptability of a snack bar made with local ingredients. This study aimed to manufacture a snack bar nutritionally enriched with local ingredients such as "roasted black chickpeas", nuts, and underutilized seeds. Methodology: It was an Experimental study. The proximate analysis of the snack bar was performed. At least 30 snack bars were formed, and their sensory qualities were subsequently evaluated by the 40 members of an expert panel using 9 points hedonic scale. Results: The weight of the sample is 40 g and proximate analysis was done. The samples' nutrient content and sensory properties were assessed. According to the proximate analysis report, the snack bar has a dry matter of 83.42%, moisture o...
Production of third-generation snacks
Croatian Journal of Food Science and Technology
Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures and are consumed worldwide. They can be expanded directly or indirectly. Directly expanded products are cooked, expanded, shaped and cut off the extruder, dried and packaged. It is a less complicated process than the indirect expansion, products have low bulk density, and are seasoned with different types of flavours and oils. Indirectly expanded products are stable during storage and have high bulk density, provide opportunity to produce a wide range of products. Different types of raw materials (corn, potato, wheat, oat, by-products of food industry, etc.) and combination of ingredients can be incorporated into the products. Non-starch ingredients such as protein, fibre, vitamins and minerals are more likely to be incorporated into indirectly expanded products than into directly expanded products. This makes them delicious, healthier and more interesting to customers. The most commonly used ways of expansion are deep fat frying, hot-air puffing and microwave heating.
Foods, 2021
The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sens...
Critical Reviews in Food Science and Nutrition, 2012
In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food-related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by
Creating Convenience Food Based on Human Nutritional Requirements
Azo Nanotechnology, 2010
Diet induced disease is epidemic. Worldwide because the changing food system has ignored the nutrient requirements of people. High energy density and low nutrient density which characterise the modern diet must be overcome simultaneously. Overweight and obese people can develop paradoxical nutritional deficiency from eating high energy dense foods with a poor nutrient content 1 .
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The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and only apple or only chokeberry pomace were prepared. The snacks were freeze-dried. The dry matter content, water activity, structure, colour, mechanical properties, as well as organoleptic evaluation were determined. Freeze-dried bares were obtained according to sustainability production which in this case was relied on application of fruit pomace. The freeze-drying process ensures the microbiological safety of the product without the need to use chemical preservatives. Freeze-dried samples obtained low water activity in the range of 0.099–0.159. The increase in pomace concentration (3–9%) boosted the dry matter content to above 98%, and decreased the brightness of the freeze-dried bars about 6 to 10 units. Mechanical properties varied de...