Snack texture

Whey proteins are known to increase immune response and maintain muscle mass (Phillips et ah, 2009). In one instance, when an immunosti-mulatory vitamin and mineral mixture developed at Tufts University Human Nutrition Research Center on Aging was blended with texturized WPI (TWPI) in an extruded snack bar, immunostimulatory effects were enhanced in young (< 5 months) and old (> 22 months) mice fed ad libitum for 5 weeks. The mineral mixture and TWPI improved T cell proliferation and reduced upregulated production of proinflammatory mediators in... 

Camire (2002) showed that texturization does not seem to have a great effect on mineral retention and bioavailability. Others have reported increased retention of ascorbic acid in rice- and maize-based snacks (Hazell and Johnson, 1989 Plunkett and Ainsworth, 2007), increased iron diffusibility and absorption of iron-complexed protein (Poltronieri et al, 2000 Watzke, 1998), and no difference in iron and zinc absorption in human subjects fed textured bran-flour (Fairweather-Tait et al, 1989). 

Our group has used twin-screw extrusion to produce many texturized whey-fortified puffed snacks. Whey protein has been blended with barley flour, com meal, rice flour, and wheat starch prior to extrusion, leading to corn puffs with a protein content of 20% instead of the usual 2% (Onwulata et al., 2001a). 

Whey may be substituted for starch by as much as 25% in extruded corn snacks, but the product does not puff as much as com alone, as the water-holding whey protein does not react with the starch matrix (Onwulata et al., 1998). WPCs or isolates can be added along with starch to create expanded snack foods with boosted nutritional content however, without texturization, whey proteins in amounts larger than 15% may interfere with expansion, making the products less crunchy. To counter this effect, whey proteins can be texturized with starch to improve their interaction with other food components in a formulation, principally to increase extmdate expansion. In one successful application, between 25% and 35% of the flour was replaced with whey protein (Onwulata et al., 2001a,b). 

Extrusion is an effective means of denaturing whey proteins to create texturized products. TWP may be used as an ingredient to improve the characteristics of many foods. The production of snack foods wifh... 

Pordesimo, L. O. and Onwulata, C. 1. (2008). Whey texturization for snacks. In T/Vhey Processing, Functionality and Health Benefits", (C. 1. Onwulata and P. J. Huth, Eds). Wiley-Blackwell and institute of food technologists press, Danvers, MA. 

Morama texturized Milled flour extruded into Snacks, breakfast... 

My son s teachers beg me to make this cake for his snack day at school It isn t too sweet, and it has a moist, dense texture from the carrots and pineapple. It s also one of my most popular cakes at weddings and parties. When I make it at home, I throw more things into the batter—for example, a handful ofpumpkin seeds or toasted pecans if I have them lying around. The beauty of this recipe is thatjou can increase the spices or omit the nuts, and it will still taste great. 

Starches have been used by the cereal and snack industries to achieve specific textures, e.g. increased crispness, especially in high-temperature, short-time processes.135,179 Snack market trends emphasize lower fat, including fried textures from baked products, high fiber and simpler processes. Starch can contribute significantly to the achievement of each of these targets. 

Cereal brans and other ingredients added for health benefits such as fecal bulk and colonic fermentation typically impair expansion and mouthfeel of puffed cereal products. Resistant starches can be used in the manufacture of snacks and breakfast cereals without compromising product appearance, texture or palatability.135 Such resistant starches, offered for use in expanded cereals and snacks, use high-amylose... 

Borges, A., and Peleg, M. (1996). Determination of the apparent fractal dimension of the force-displacement curves of brittle snacks by four different algorithms. J. Texture Stud., 27,243-255. 

Use in Human Foods. Confectionery sunflowers have a history of use in the snack trade and the trend continues (41). The roasted seed has a pleasant nutty flavor. Dehulled and roasted sunflower kernels can be used as a nut substitute in many confectionery and bakery formulas. Physical and organoleptic analysis of color, flavor, texture, and acceptance indicate that a 10-15 min roast at 177°C is the most desirable processing technique (37). 

Stojceska et ah (2008) studied the incorporation of cauliflower trimmings into ready-to-eat expanded products (snacks) and their effect on the textural and functional properties of extrudates. It was found that addition of cauliflower significantly increased the dietary fiber and levels of proteins. Extrusion cooking significantly (P < 0.0001) increased the level of phenolic compounds and antioxidants but significantly (P < 0.001) decreased protein in vitro digestibility and fiber content in... 

There are several published studies on the use of supercritical carbon dioxide to extract oils from potato chips and other snack foods, motivated because of the increasing consumer awareness toward low-fat foods. About one-half of the oils in a potato chip containing about 40% oil can be extracted while maintaining the original flavor and texture. The extracted oil can be recovered by depressurization and reused in a subsequent frying operation. Supercritical carbon dioxide evenly dispersed the excess oil on the surface, thus removing the greasy taste. The processed fried snacks were found to have improved flavor and taste. ... 

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