Snack sensory evaluation

Sensory evaluation studies have shown that olestra can reduce the fat content of snack foods without affecting their taste. The reduction in fat intake accomplished by substitution of olestra snacks for full-fat snacks can be a positive step for an individual toward improved health and weight control. For instance, a 30 g bag of potato chips made with vegetable oil contains about 10 g fat and 150 calories. This same bag of potato chips made with olestra contains no fat and only about 70 calories. A reduction in fat intake of 10 g per day, which could be accomplished by substituting one bag of potato chips made with olestra for regular potato chips per day, would save the same number of calories over a year as those in 3.6 kg of fat (61). Numerous studies have conhrmed that olestra can help people reduce the percent of calories from fat in their diets. However, there have also been reports on negative aspects of olestra consumption (62). 

The effectiveness of the appropriate FRI combination in stabilizing oils, normally sprayed onto expanded cereals, snacks and pet food is shown in Figure 3. The application of com oil to an expanded pet food at a level of 5% posed an unusual stress. The oil is stressed by the high surface area of the expanded food. Inclusion of oleoresin rosemary or ethoxyquin, or a patented ascorbic acid (Todd, 1989, 1992) provides varying degrees of improvement in shelflife as determined by sensory evaluation of the aroma, a key factor in dog foods. Aroma development correlated well with the Active Oxygen Method (AOM) for peroxide value determination. 

Source Data from AACC Approved Methods of Analysis. 2000. Tenth edition. American Association of Cereal Chemists, St. Paul, MN AOCS. 2009. Official Methods and Recommended Practices of the AOCS. Sixth edition. The Society, Danvers, MA Meilgaard, M. et al. 1991. Sensory Evaluation Techniques. Second edition. CRC Press, Boca Raton, FL Pike, O.A. 1994. Pages 225-228 in Food Analysis. S. S. Nielsen (ed). Second edition. Aspen Pubhshers, Gaithersburg, MD Serna-Saldivar, S.O. 2003. Manufactura y Control de Calidad de Productos Basados en Cereales. AGT editor, S.A. Mdxico, D.F. Mdxico and Sema-Saldivar, S.O. 2008. Industrial Manufacture of Snack Foods. Kennedys PubUcations, London. 

The sensory properties of fried foods are evaluated either immediately after frying, e.g., French fries, chicken, fish, or after storage, e.g., potato chips and other snack... 

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